This Winter stew is incredibly easy to make, and full of protein and fibre. If you want to make a vegetarian version then just replace the chicken stock for vegetable stock and either omit the meat or replace with diced tofu at the end.

You will be surprised at how much it will fill you up, yet I nearly always go back for seconds! It also freezes well, so make a large batch and then place in into small containers and freeze. Then on a cold evening take one out and gently warm it through in a small saucepot.

Winter Stew

Serves four as a main course

2 carrots, peeled and diced

1 onion, diced

3 garlic cloves, crushed

400g diced chorizo sausage or diced smoked bacon

1 pint of chicken stock

1 tin tomatoes

1 tin cannellini beans

1 tin borlotti beans

1 tin butter beans

1 tsp toasted fennel seeds

1 tsp smoked paprika

Salt and pepper

Sauté the onion in a large stock pot, with a little olive oil over a low heat. After about five minutes they should have softened and the onion should be translucent. Season well with salt and pepper, then add the garlic and cook for a further minute before adding the smoked paprika, fennel seeds, tomatoes and chicken stock.

Turn up the heat and bring to the boil, then simmer for 30 minutes. Rinse and drain the beans, and add them to the stew, and simmer for a further 15 minutes. The stew should thicken slightly and it is then ready to be served in large, warmed bowls.