Clocks Back

September and October have flown by and we have arrived at half term; as usual we are tired, full of colds and ready for the break!

Our veg box provided us with veg for another winter stew yesterday.

I fried onion, carrot and beetroot until soft, added mushrooms, ready cooked puy lentils. (Gourmet Food variety), a tin of tomatoes,  slug of wine.

I flavoured it with paprika, sage and fennel seeds and served it with mash and cabbage.

The beetroot added sweetness and earthiness,  a perfect stew for a wet autumn day.

It was almost a vegetarian version of Boeuf Bourguignon.