Chunky Mixed Veg Stew With Goats' Cheese

Boil half a kettle

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough bite-sized pieces

Top, tail and chop your courgette[s] into batons

Peel and chop your red onion[s] into wedges

Heat a large wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Once hot, add the courgette batons, onion wedges and chopped pepper and cook for 6-7 min or until softened

Whilst the veg is cooking, chop your cherry tomatoes in half

Peel and finely slice (don't chop!) your garlic

Dissolve your vegetable stock mix in 150ml [195ml] [250ml] boiled water

Add your dried basil, tomato paste and half of your balsamic vinegar (you'll use the rest later!) and give it a good mix up – this is your tomato stock

Once the veg has softened, add the halved cherry tomatoes and sliced garlic and cook for 1-2 min

Add the tomato stock and cook for a further 3-4 min or until the sauce has reduced to a stew-like consistency – this is your chunky mixed veg stew

Meanwhile, chop your basil roughly, including the stalks

Crumble your goats' cheese

Wash your salad, then pat it dry with kitchen paper

Combine the remaining balsamic vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil in a large bowl

Add the salad to the bowl and gently mix together – this is your dressed salad