Roast Vegetable Stew

Add the onion (1 white), garlic cloves (3 clove), celery (1 stalk), thyme (6 sprig), rosemary (2 sprig), smoked paprika (1 tsp), ground coriander (1 tsp) and vinegar (1 tsp) to a large saucepan. Cook until the onions have softened.

Then add the passata (120 ml) and water (100 ml) and mix everything together. Lastly, add a kale (1 handful) and mix into the sauce.

Add the chopped carrots (2), parsnips (1) and onion (1 red) to a griddle pan with olive oil (1 tbsp) and mix together. Cover with a lid and cook for 5-10 minutes until charred for a depth of flavour. Start 5m timer

Once the vegetables are cooked, add them to the sauce. Then add in the pearl barley (120 g), mixed beans (120 g), parsley (1 tsp) stalks and mix everything together.

Serve the stew in bowls with a side of steamed kale (1 handful) and top with toasted [to_garnish pumpkin seeds] and [to_garnish sunflower seeds], and finally some chopped [to_garnish parsley].