Ingredients

• 2 tbsp extra-virgin olive oil
• plus extra to serve
• 2 red onions cut into wedges
• 2 courgettes
• chopped into 1cm/½in batons
• 150g/5½oz celeriac
• cut into cubes
• 1 garlic clove
• finely chopped
• 2 tbsp tomato purée
• 1 tbsp smoked paprika
• 1 x 440g/1lb tin chopped tomatoes
• 200ml/7fl oz vegetable stock
• 1 x 400g/14oz tin butter beans or mixed beans
• drained
• handful fresh basil
• 1 lemon
• zest only
• 100g/3½oz cooked broad beans
• 250g/9oz mashed potatoes
• 1 tsp baking powder
• 100g/3½oz plain flour
• salt and freshly ground black pepper
• 1 tbsp fresh thyme
• 2 tbsp vegetable oil

Directions

• For the stew
• heat two tablespoons of the oil in a casserole pan and fry the onions
• courgettes
• celeriac and garlic for 4-5 minutes.
• Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock
• bring to boil
• then reduce to a simmer for 20-25 minutes.
• Stir in the butter beans
• basil and lemon zest and cook for a further 10 minutes
• then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.
• Meanwhile
• for the griddled potato cakes
• mix the ingredients together in a bowl until well combined
• then shape the potato mixture into six patties.
• Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side
• or until crisp and golden-brown on both sides.
• To serve
• ladle the stew into serving bowl and serve the potato cakes alongside.