Root Vegetable Stew and Cheesy Ciabatta

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

Once hot, add the carrot, parsnip and mushrooms. Add the Provencal herbs and season with salt and pepper.

Stir-fry until the veg is slightly tender and browned, 8-10 mins. 

Meanwhile, boil a full kettle.

Grate the cheese. Halve the ciabatta.

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

Stir in the flour (see pantry for amount) and cook, stirring, for 3-4 mins.

Slowly stir the boiled water for the stock (see pantry for amount) from your kettle into the veg until incorporated, then stir in the red wine stock paste and sun-dried tomato paste.

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.

When the potatoes are cooked, stir them into the stew. 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 halves 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.