Root vegetables and butter-bean stew

What you need:

350g (12oz) carrots
300g (10½oz) swede
350g (12oz) parsnips
5 tbsp olive oil, plus extra for pouring
2 tbsp flour
1 orange
750ml (1¼ pint) carrot juice
1 tbsp grain mustard
1 tbsp soy sauce
1 x 400g (14oz) tin butter-beans, drained and rinsed
10 green olives
100g (3½oz) sourdough breadcrumbs
2 garlic cloves, crushed
bitter salad leaves (frisée, rocket, endive, radicchio) to serve

What you do:

Preheat the oven to 160 C/325 F/Gas mark 3.

Peel the vegetables. Cut the carrots and swede into 1.5cm (½in) chunks. Halve the parsnips lengthwise, remove the core and cut into 1.5cm (½in) slices. Pan-fry the vegetables in 2 tbsp of the oil for 10 minutes until they start to caramelise. Sprinkle with flour and cook for a further two minutes. Place the vegetables in a heavy lidded casserole.

Using a vegetable peeler, remove a 10cm (4in) strip of peel from the orange, making sure no bitter white pith is attached. Mix the carrot juice, mustard and soy sauce until blended. Pour over the vegetables, add the butter-beans, orange peel and olives and bring to a simmer. Trace the lid on baking-parchment, cut, then place directly on top of the vegetables (this will prevent them from drying), cover and bake for 90 minutes.Pan-fry the breadcrumbs in 3 tbsp of olive oil for two to three minutes. You want the crumbs to be very crisp. Add the garlic, season and cook for a further minute, stirring all the time and making sure that the garlic doesn’t burn – the bread would immediately absorb the burnt taste.

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