Root Veg & Leafy Greens Stew: Recipe by Regather

Wash and chop a large handful of spinach, kale or other leaves into your serving bowl.

Prepare a stew by frying a chopped onion in olive oil in a saucepan then adding a clove of garlic and a thumb of chopped ginger.

Five minutes later, add a splash or two of water and roughly chopped carrot, leek, potato, mushroom, small turnip and a beetroot.

Once the veggies have cooked for ten minutes, add the tomato passata and more water so all the veggies are submerged.

Season with oregano, turmeric, fresh chilli and salt and pepper to taste, and cook for a further 30 minutes.

Serve on top of the leafy greens - the hot stew cooks the leaves when its poured on top.