Spicy Harissa Butternut Squash & Butter Bean Stew With Mash

Boil a kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry

While the potatoes are cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s]

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

Reboil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the pepper strips and sliced onion with a large pinch of sugar and salt

Cook for 5 min or until they've softened slightly

Meanwhile, dissolve your vegetable stock mix in 250ml [375ml] [500ml] boiled water and stir in your harissa paste (can't handle the heat? Go easy!) – this is your spicy harissa stock

Drain and rinse your butter beans

Once softened, add your ground smoked paprika and sliced garlic and cook for 1 min or until fragrant

Once fragrant, add the spicy harissa stock, your butternut squash cubes and the drained butter beans to the pan

Cook, covered, for 15 min or until the squash is fork-tender – this is your spicy butternut squash, harissa & butter bean stew

Finely chop your parsley, including the stalks

Return the potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and pepper and mash until smooth