Serves 5 on its own, or 8 with side dishes of mashed potato (skins on) and steamed kale.
6 cloves garlic
1½ – 2 cooking apples
1-2 tins of butter beans
Dried thyme and sage (and other herbs if you like)
Vegetable stock powder
Yeast extract (Marmite or flakes) to taste
Salt and black pepper to taste
3 tablespoons cooking oil
500 ml cider (not too sweet)
Hot water to top up the liquid as necessary.
Cornflour or thickening granules if desired.
Chop vegetables and apples into rough cubes.
Heat oil in a large saucepan with lid.
Stir in onions, cook for 5 minutes or until beginning to soften.
Add garlic, carrots, potatoes and apples (gradually to avoid cooling the pan too much) and stir to distribute the oil evenly.
Let mixture cook for 5-10 minutes while adding generous amounts of herbs and stock powder.
Pour in cider, put lid on pan and simmer, check after about 15 minutes.
When vegetables are nearly ready, add butter beans and more hot water if necessary.
Heat through, season and add yeast extract to taste (depends on sweetness of cider).
Serve with buttered bread, or if you’re feeling fancy, dumplings cooked in the stew.
None of these quantities are important, so please experiment!