Comforting, easy and utterly delicious, these versatile veggie stews and traybakes are great for sharing. Try swapping in a variety of vegetables to create new twists on old favourites
Mushroom & chard baked eggs
This is packed with calcium, iron and a whole range of vitamins. If you don’t have chard, try spinach instead
Serves 4 Prep time 20 mins Cooking time 40-45 mins You’ll need… 1.2-1.5L baking dish; some oiled foil (optional)
• 250g Swiss chard, leaves and stems separated
• 25g unsalted butter, plus an extra knob
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 300g mixed seasonal mushrooms, big ones roughly sliced
• 200ml double cream
• Small bunch fresh curly parsley, leaves finely chopped
• 4 medium free-range eggs
• 100g melting cheese (such as Emmental, Cheddar or Stilton), grated or crumbled
• Squeeze of lemon juice to serve (optional)
1 Finely chop the chard stems and roughly chop the leaves. Put the stems in a colander in the sink and pour over a kettleful of boiling water. Drain, then mix in the leaves and set aside. Melt the 25g butter in a frying pan over a medium heat, then add the onion. Cook, stirring, for 5-6 mins until starting to soften, then add the garlic and cook for a further 2-3 mins. Transfer to a bowl.
2 Add an extra knob of butter to the pan and turn up the heat, then add the mushrooms with some salt. Fry over a high heat for 5-6 mins, turning only once, until coloured and softened. Return the onion and garlic to the pan and reduce the heat. Add the chard and pour in the cream, then stir in the parsley. Bring to a bubble, season, then transfer to the baking dish.
3 Heat the oven to 180°C/fan 160°C/gas 4. Make 4 indentations in the mixture and crack an egg into each one. Sprinkle the cheese on top then, if you want runny yolks, cover each egg with a small tent of oiled foil. Bake for 20-25 mins until the eggs are set to your liking. Eat straightaway with crusty bread and a squeeze of lemon juice, if you like.
Per serving 516kcals, 46.6g fat (26.9g saturated), 18.3g protein, 5.2g carbs (3.1g sugars), 1.1g salt, 1.6g fibre
Hasselback miso-roasted vegetables
Miso paste has a light, savoury flavour with a slightly sweet aftertaste. It’s also a good source of vitamin B12
Serves 4 Prep time 15 mins Cooking time 50-55 mins
• 1.1kg mixed root vegetables, trimmed and scrubbed
