Root Vegetable Stew and Cheesy Ciabatta

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the potatoes, carrot, parsnip and mushrooms. Season with salt and pepper, then stir-fry until slightly tender and browned, 8-10 mins. 

Meanwhile, boil a full kettle.

Grate the cheese. Halve the ciabatta and lay onto a baking tray, cut-side up.

In a measuring jug jug, whisk together the flour, red wine stock paste and vegetable stock paste. Slowly whisk in the boiling water (see pantry for amount) until smooth. 

Add the tomato puree, dried rosemary and the garlic to the veg and cook until fragrant, 1 min. 

Slowly stir the stock mixture into the veg until incorporated. Bring the stew up to the boil whilst stirring, then reduce the heat to medium and simmer until the veg is tender and the stew has thickened, 12-14 mins.

Season with salt, pepper and sugar (see pantry for amount). Add a splash of water if needed.

While the stew simmers, preheat your grill to high.

Lay the ciabatta onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with a little olive oil.

Top with the grated Cheddar and season with pepper.

Grill the bread on the top shelf of your oven until golden, 4-6 mins.