Vegetable Stew

Ingredients (for 8 people):
15ml olive oil
125g white onions, diced
10g garlic, chopped
125g courgette, diced
50g celery, diced (1/2 cooked)
375g potato, diced (cooked)
125g swede, diced (cooked)
50g celeriac, diced (1/2 cooked)
25g spinach, roughly chopped
50g red pepper, diced
375g canned chick peas
250g canned chopped tomatoes
250g canned tomato sauce (passata style)
375ml vegetable stock
50ml white wine
15g chopped parsley
10g chopped oregano
5g dried red chilli flakes
5g cinnamon
Pinch salt
Pinch milled black pepper
80g Parmesan cheese (or Pecorino Romano made with vegetable rennet), grated to serve on top

Heat the olive oil in a large pan, sauté the onions and garlic until they soften.
Add all the (non-canned) vegetables and cook for a further five minutes.
Add the remaining ingredients and simmer for 20 minutes.
Add seasoning to taste.
To serve, sprinkle grated Parmesan or Pecorino on the top

Chakchouka

2 onions chopped
2 garlic cloves crushed
40g butter
1 small cauliflour, cut into florets
225g broccoli cut into florets
1 green pepper diced
1 lb tomatoes skinned and chopped
60ml water
Salt and pepper
2 tsp paprika
¼ tsp chilli powder
¼ tsp ground cumin
4 eggs

Fry the onions and garlic in the butter in a large frying pan for 2 min until slightly softened. Add the cauliflower, broccoli, green pepper, tomatoes, water a little salt and pepper, paprika chilli and cumin. Cover and simmer for 20 min or until the vegetables are tender and bathed in sauce, stir from time to time. Make four wells in the mixture and break an egg into each. Cover and continue to cook for 5 min or until the eggs are set.