Spring Vegetable Pot

Serves 4

Vary the vegetables depending on what you have in the garden.

1 large onion, cut into chunks
15 g/1⁄2 oz/1 tbsp butter or margarine
2 large potatoes, cut into chunks
3 large carrots, cut into chunks
1 turnip, cut into chunks
2 leeks, cut into chunks
425 g/15 oz/1 large can of haricot (navy) beans, drained
400 g/14 oz/1 large can of chopped tomatoes
600 ml/1 pt/21⁄2 cups vegetable stock, made with 2 stock cubes
1 bay leaf
Salt and freshly ground black pepper
100 g/4 oz baby sweetcorn (corn) cobs
100 g/4 oz okra (ladies’ fingers), trimmed
1⁄2 small green cabbage, shredded
To serve: Grated Cheddar cheese and crusty bread

  1. Fry the onion in the butter or margarine in a large flameproof casserole (Dutch oven) for 2 minutes, stirring.
  2. Add everything up to, but not including, the sweetcorn cobs. Bring to the boil, cover, reduce the heat and simmer gently for 30 minutes.
  3. Add the sweetcorn, okra and cabbage and stir gently. Cover and cook for a further 20 minutes or until everything is really tender.
  4. Remove the bay leaf and serve in large, warm bowls, with grated cheese to sprinkle over and crusty bread.