Stew is so hearty and nutritious. I love making them on cold days. My signature stew has to be lamb but I recently had swine flu so opted for vegetables instead.

I find they’re easier to digest when my body is at war with itself.

Ingredients

Vegetables of your choosing

I used peppers, cauliflower, carrot and peas

1 onion

1 tsp turmeric

1 tsp curry powder/paprika/peri-peri

1 tbs ginger and garlic

seasoning

500 ml vegetable stock

2 hake medallions

Method

1. Add 2 tsp olive oil to a deep pot on medium heat.

2. Fry onions until it’s see through.

3. Add garlic, ginger and spices and fry for about 1 minute.

4. Add all the vegetables to the pot and braise until there’s some colour on them.

5. Add stock, season and let the stew simmer for 1 hour.

6. Pan fry hake medallions in salt, pepper and a little lemon juice.

7. Place on top of stew in a bowl and garnish with coriander. Serve with a side salad.