Butterbean and Sweet Potato Stew

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So it is November which means it is stew season. Spikey plays in the garden in summer evenings but is not so keen to do so in the dark evenings and instead entertains himself indoors – he has just had a mad burst of energy and has completed at full speed  a series of shuttle runs between the front door and the back door. When he does this in the garden he goes so fast that he often rolls over on the turn……

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Anyway, stew season and there are so many tasty and warming stews to make this time of year. My current favourite is a made up recipe with butterbeans, sweetpotatoes, carrots, sweetcorn, mushrooms, onion, garlic and some chilli just to give it a bit of a kick.  The orange and yellow colours in this stew are great and I like to add  some contrast to the colour by serving it with some broccoli.

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Butterbean and Sweet Potato Stew  Serves 4

1 tbsp olive oil

1 onion

1 clove of garlic

1 small red chilli

6oz mushrooms

2 medium sized sweet potatoes

2 medium sized carrots

1/2 pt vegetable stock

1 400g tin of butterbeans

1 198g tin of sweetcorn

Heat the oil in a large saucepan and finely chop the onion, garlic and chilli. Saute these ingredients and chop the mushrooms and add, peel and finely chop sweet potato and carrot and add. Pour in the stock bring to the boil and simmer for about 10 minutes (or until carrot and potato getting soft).Next drain and rinse the butterbeans and sweetcorn before adding them and simmer for another 5 minutes or so.  Serve with scones (see previous blog for recipe) and seasonal vegetables.

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Glowing on the outside and the inside

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Spikey is now glowing in the dark courtesy of his new light up collar – it is ideal for this time of year when it is dark so much of the time.  It’s also nice to have warming food that makes you glow inside as well so I thought that I would make some Spicy Moroccan Soup (http://realfood.tesco.com/recipes/spicy-moroccan-soup.html) as it features some of my favourite

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foods such as chickpeas, lentils and ginger. In true tradition I served it with some lightly steamed broccoli as I feel deprived if I don’t have some broccoli every day! I also made some scones to go with it.

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 Scones serves 4

8 oz Spelt Flour

2 1/2 tsp baking powder

1/4 tsp cayenne pepper

2 1/2 oz vegan margarine

3 tbsp soya milk

Mix all the ingredients together in a food processor and when they have all stuck together put on a greased baking tray and cook in a preheated oven for 15-20 minutes at 200 degrees