Try this rich, hearty stew that is deliciously warming and easy on the gut from Patrick Holford’s vastly updated, expanded and revised edition of his bestselling book: Improve your Digestion.
2 large sweet potatoes
A little medium olive oil (not extra virgin)
1 tbsp coconut oil or olive oil
2 cloves garlic, crushed
1 large red onion, diced
100 g mushrooms, sliced
2 tbsp tomato puree
400 g can plum tomatoes
400 g can borlotti beans, rinsed and drained
½ tsp reduced-salt vegetable bouillon powder
½ tsp herbes de Provence, or to taste
Freshly ground black pepper
- Preheat oven to 200 °C/400 °F/Gas 6. Prick the sweet potatoes all over. Rub with a little oil and put on a baking tray. Bake for 1 hour or until soft all the way through when pierced with a knife.
- Meanwhile, prepare the stew. Heat the oil in a pan over a medium heat and cook the garlic and onion gently for 2 minutes, then add the mushrooms and cook for 5 minutes or until fairly soft.
- Add the remaining ingredients and simmer for 5-10 minutes to allow the vegetables to soften and the sauce to thicken. Check the seasoning and adjust if necessary.
- Open up the baked sweet potatoes and spoon the stew inside.
For more delicious, gut-friendly recipes get your hands on a copy of Improve your Digestion by Patrick Holford, available from all leading bookstores nationwide.