It is officially spring time in London but the weather is yet to catch up. I made this stew recently for a client of mine who is trying to transit onto a plant-based diet and needs some healthy, simple comfort food. It went down a treat with my client and even my fussy 9-year-old daughter so I thought I would share it. It is low in saturated fat and calories but high in protein and fibre. I make up a big batch so I can freeze half. It goes great with both rice and buttered to

A super tasty and simple recipe that is high in protein and fibre. A good friend taught me this recipe on my first plant based Christmas and I'm forever grateful. I tend to make up a batch of 4-6 servings and freeze half so I always have a quick, healthy meal available. Servings: 3-4 Prep: 5 mins Cook: 25-30 mins INGREDIENTS - 2 cloves of garlic (chopped) - 1 heaped teaspoon of ginger puree or grated - 1 teaspoon of rapeseed or olive oil - 1/2 teaspoon of cumin seeds - 1/2 te