Warming Beetroot & Mushroom Ragù

Boil a full kettle

Top, tail, peel and dice the carrot[s] finely

Peel and finely dice the brown onion[s]

Peel and finely chop (or grate) the garlic

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

Once hot, add the chopped carrot, onion and garlic and cook for 6-8 or until starting to soften

Meanwhile, peel the potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt 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

Once done, drain and return to the pot to steam dry

Whilst everything is cooking, re-boil a kettle

Strip the rosemary and thyme leaves from their stems and chop them roughly, discard the stems

Cut the chestnut mushrooms into quarters

Drain, then chop the beetroot finely

Dissolve the Knorr vegetable stock cube[s] in 250ml [500ml] boiled water

Once the onion is starting to soften, add the red wine vinegar to the pan and cook for 1 min

Add the tomato paste, bay leaf[ves], tomato frito, chopped herbs, chopped mushrooms and chopped beetroot

Add the vegetable stock, season with a generous pinch of salt and pepper and cook for 8-10 min or until the sauce has thickened to a ragù-like consistency

Whilst the ragù is thickening, add the green beans to a pot, cover them with boiled water (just enough to cover them) and season with a pinch of salt

Bring to the boil over a high heat and cook for 3-4 min or until tender

Add a generous drizzle of olive oil to the drained potatoes

Season with a pinch of salt and pepper and mash until smooth – this is your olive oil mash