Kohlrabi & carrot stew

Ingredients 4 carrots, 1 kohlrabi, 1 white turnip, 500g mixture of pearl barley, haricot beans, split peas, red split lentils, marrowfat peas, 1 pint vegetable stock, 2 white onions, olive oil.

Serves: 6 Preparation: 2 hours (plus overnight for soaking)

As Autumn sets in, my time in the kitchen is often spent soaking beans and roasting roots for rich, hearty stews to comfort me in the cold damp months ahead. Reluctant as I am to put the freshness of summer behind me though, this clean, simple stew is the perfect way to link the seasons together.

1) Rinse the dried pulses thoroughly in cold water, then soak overnight until they have rehydrated. Drain away the excess water.

2) Peel the carrots, turnip and kohlrabi and slice into half inch sized chunks. Drizzle with a little oil and roast in a covered dish for an hour.

3) Peel and dice the onion and sautee in a little oil until soft, then add the carrots, turnip and kohlrabi along with any roasting juices.

4) Add the pulses and vegetable stock and stir through. Simmer for an hour, season well and then either serve or save! Personally I always prefer stew the day after it's made, but if you can resist dunking some fresh bread into your stock pot then you're made of stronger stuff than I!