55 MINUTES (LOTS OF INACTIVE TIME THOUGH!) | FEEDS 4

Bean, tomato & Savoy cabbage stew

I’m no mathematician (so please correct me if I’ve got this wrong!) but according to my calculations you can make this for approximately £3.95 and it feeds 4 so that comes out at less than £1/person. A hearty one pot wonder to see you through the week.

METHOD

Heat the olive oil in a large pot and once warm add the onions, a pinch of salt and pepper. Fry for 12-15 minutes until soft, stirring every so often and turning down the heat if they are getting too much colour. Add the garlic, herbs, fennel seeds and chilli flakes, fry for 1-2 minutes, stirring fairly continuously. Add the tomato puree and fry for a couple of minutes until brick red then add the tinned tomato (swill out the tins with a little water to get every last bit out) and cheese rind if you have one. Bring up to a boil then reduce to a simmer for 20 minutes.

Add the stock and beans, simmer for a further 10 minutes then finally add the cabbage for another 5 minutes or so until wilted and tender. Taste for seasoning then ladle into bowls, topping with cheese, chilli flakes and a drizzle of olive oil.

INGREDIENTS

4 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
Small bunch of thyme or oregano, leaves picked, or 1 tsp dried oregano
1 tsp fennel seeds
Pinch of chilli flakes
2 tbsp tomato puree
2x 400g tins of chopped tomato
500ml veg stock
2x 400g tins of your fave beans, drained and rinsed
½ head of savoy cabbage, shredded
Sea salt and pepper

To serve
Your favourite hard cheese (plus the rind for the soup if possible)
Chilli flakes
Drizzle of olive oil