Root Vegetable Stew and Cheesy Ciabatta

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

Once hot, add the carrot, parsnip and mushrooms. Sprinkle in the mixed 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. Once boiled, pour the water into a measuring jug (see pantry for amount).

Grate the cheese. Halve the ciabatta.

Once the veg is browned, add the tomato puree and half the garlic. 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) into the veg, then stir in the red wine stock paste and sun-dried tomato paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Stir and bring to the boil, 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. 

Evenly sprinkle over the grated Cheddar and season with pepper. 

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