RECIPE CHRISTMAS EVE
BUTTERNUT STEW
Serves 2 (or 4 with salad / steamed vegetables)
Prep 15 mins
Cook 45-60 mins
This is totally comforting and satisfying (not to mention nutritious). Mouthfuls go from
moments of mellow tomatoes, squash, leeks and carrot (I like purple carrots in this recipe), to
spikes of chilli, smoky chorizo and fresh, green coriander. Non meat eaters feel free to omit the
chorizo.
A one pot winner perfect for Christmas Eve or anytime that you require minimal; effort,
expense, and washing up.
to serve
handful pumpkin seeds
fresh coriander
1. Heat the coconut oil in a large non-stick
2.
3.
4.
5.
6.
7.
saucepan and over a medium heat begin to fry
the chorizo, onions and leeks.
After 5 minutes add the rosemary, chilli,
marjoram, ginger and garlic. Stirring around
the pan for a few minutes.
Add the passata and bay leaves, and allow to
bubble out for a couple of minutes.
Add your pearl barley, butternut squash, and
carrots and cover with the stock water.
Once the sauce has reached boiling, reduce the
heat to a simmer, cover and leave for 25
minutes, shaking the pan every now and then.
Remove the cover from the pan and continue to
simmer until your butternut squash and
carrots are cooked through. Shake the pan
every now and then.
Remove from the heat, season with black
pepper and scatter over pumpkin seeds and
coriander when serving.
THEGAYUK | ISSUE 17 | DEC 2015 69
CREDIT: JORDAN LOHAN
1 onion, chopped roughly
1 leek, chopped roughly
2 carrots, chopped into 2-3cm chunks
1 small butternut squash (250g of large
chunks)
4 garlic cloves, thinly sliced
1 large red chilli, deseeded and thinly sliced
100g cooking chorizo, sliced
50g pearl barley
300g jarred herby passata (or use a 400g tin)
2 bay leaves
2 sprigs rosemary, finely chopped (or 1 tbsp
dried)
1 tbsp dried marjoram
1 tsp ground ginger
400ml hot water, with 2 tsp bouillon (or use a
stock cube)
1 tbsp coconut oil, or other cooking oil