When I was little, I loved any kind of family get together at our house. My mum was a cook and so the food was always ever so yummy. But, the food on the day wasn't my favourite part, it was the food the next day, hastily grabbed from the fridge, eaten straight out of a tupper container with a fork.
Cold lasagne, left over pizza, ham and mushroom quiche or pasties. It all tasted a million times better the next day, the flavours more powerful, having settled and married into an exquisite mouthful of goodness.
This cold Summer stew was born out of that memory, along with the need for cool food in this hot hot hot weather. I'm a big fan of a one pot wonder and this casserole of summer veggies ticks all of the boxes.
You could pretty much add any kind of vegetable you fancy to it and it would taste wonderful. I have been known to add roasted broccoli and kale or huge Spanish tomatoes. Add whatever you fancy and boil it up. I love experimenting in the kitchen with these kind of dishes and I hope this recipe inspires you to do the same.
Team with pitta bread, rice, cold pasta or just eat a bowlful on its own. However you eat it, take time to sit down and really enjoy the flavours. It's oh so very worth it.
Cold Summer Stew
This next day, eaten straight out of a tupperwear container stew tastes amazing. Team it with brown rice or pitta breads for the ultimate cold stew lunch.
Makes: 4 Servings
- 1 Onion
- 2 Cloves of Garlic
- Pinch of salt
- 2 Tbsp of olive oil
- 1 Medium butternut squash
- 1 Pepper - any colour
- 1 Tin of chopped tomatoes
- ½ Carton of tomato purée
- 2 Carrots
- ¼ tsp cumin
- ¼ tsp ground ginger
- ¼ tsp spicy paprika
- In a saucepan add two tbsp of olive oil on low heat, add the chopped onion and 2 cloves of garlic, crushed. Stir occasionally and leave to brown.
- Once cooked and golden, add the chopped up butternut squash, chopped carrots and chopped pepper.
- Stir well. Add the tin of chopped tomatoes, fill the tin with hot water and add that to the saucepan.
- Add ½ carton of tomato purée, ¼ tsp of cumin, ¼ tsp of ground ginger and ¼ tsp of spicy paprika.
- Bring to the boil and leave to simmer for 20 minutes or until the carrot has cooked through.
- Leave to cool and pop into the fridge - this will keep for around five days in the fridge.
- Remove from fridge and allow to sit for 5-10 minutes.
- Team with rice, pitta bread or just eat this bowl of flavoursome yumminess on its own!