Leek risotto
Make leeks the star of the show in this risotto. Don't forget too the importance of butter and good-quality hard cheese for making a great risotto
Pumpkin stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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- 2 tbsp vegetable oil
- 500g stewing beefcut into chunks
- 2 onionssliced or chopped
- 600g carrotscut into chunks
- 1 celery stickroughly sliced
- ¼ small bunch of thyme
- 2 bay leaves
- 1 ½ tbsp tomato purée
- 1 ½ tbsp plain flour
- 1 l vegetable stock
- 250ml aleor beer
- 1 medium pumpkin(about 500g), peeled, deseeded and chopped
- mashed potatoor crusty bread, to serve
Nutrition: Per serving
- kcal259
- fat10glow
- saturates2g
- carbs20g
- sugars14g
- fibre8ghigh
- protein18g
- salt0.6g
Method
step 1
Heat the oil in a large, lidded pan or flameproof casserole and fry the beef in batches for a few minutes over a medium-high heat until browned. Remove to a bowl and set aside. Fry the onion in the same pan over a medium heat for 6-8 mins, or until softened.
step 2
Stir in the carrots, celery, thyme and bay, and cook for a few minutes more to soften slightly. Return the beef to the pan, then mix in the tomato purée and flour.
step 3
Pour in the stock and ale, season well, then bring to a boil. Reduce the heat to a simmer and cook for 1 hr. Stir in the pumpkin and cook for 30 mins-1 hr until the veg and beef are tender. Serve with mash or crusty bread for mopping up the gravy.
