Try Susan Jane White’s smoky stew recipe that’s packed full of vitamins K and C to keep you in tip-top shape

This is a handy recipe for using up leftover boiled spuds

Susan Jane White

September 19 2021 02:30 AM

This is a beautiful dish that sings if served with a dollop of yoghurt, or plain white rice and poppadoms. It’s a handy recipe for using leftover boiled spuds, too. I love a simple fried egg and grated Cheddar on top, or a bucket-load of fragrant herbs from the windowsill, if I’ve managed to keep them alive.

Green beans ain’t no rock star in the veggie kingdom. They are the Micheál Martin of vegetables — reliable, sound and supportive but accidentally forgotten. Let’s change that!

Inside their svelte green body lies a cracking concoction of vitamin K and vitamin C. We need vitamin K for proper calcium absorption if we want our hips to keep sashaying to Ricky Martin well into our 90s.

Then there’s vitamin C. This marvellous show-off is commissioned by our inner intelligence to do all sorts of fancy moves on our skin, from healing spots to resuscitating dull skin. That’s because vitamin C helps to neutralise rogue oxidants loitering in our bloodstream and bombing our peachy complexion.

Beat that, face creams!

Eat your greens – and use your broccoli stalks! Rachel Allen shares three verdant vegetarian recipes

Smoky Potato Stew

Serves 4
You will need:
2 tablespoons extra-virgin olive oil
2-3 brown onions, chopped
3 cloves garlic, sliced
1 tablespoon ground cumin
1 tablespoon dried oregano
Up to 1 tablespoon smoked paprika (depends on strength)
400g tomato passata
A little lemon zest
250ml stock
Cooked baby potatoes, enough for 4
Handful of green beans, lightly steamed

1 Put the extra-virgin olive oil in a pan over a gentle flame, and sweat the chopped onions for 10 minutes before adding the sliced garlic, the ground cumin, the dried oregano and the smoked paprika. Stir until the garlic starts to colour.

2 Tumble in the tomato passata, the lemon zest and the stock. Gently allow it to putter on a low heat to let the sauce thicken for 8 minutes before parachuting in the cooked baby potatoes and the lightly steamed green beans. Add a lid, and keep over a low heat until the stew is piping hot. Plate up.