Root vegetable and butter bean hot pot

The veg box was full of root vegetables, and there was a nip in the air after a beautiful autumnal walk - so a lovely, slightly spicy veggie hot pot with chapatis fitted the bill for us.  I also had some kale left over, so shredded it quite finely, so that it was soft and not challenging - that's a bonus veg, and no complaints.

Onion

Olive oil

Garlic

Piri piri spices

Swede

Carrot

Parsnip

Sweet potato

Kale

Dijon mustard

Italian herbs

Tin of tomatoes

Tin of butter beans

Salt and pepper

Flatbreads or crusty bread to serve - we happened to have chapatis.

1.  Chop onion and sweat down in olive oil.

2.  Add peeled and diced root vegetables, stir into the onion mixture.

3.  Add minced garlic and a good pinch of piri piri spice.

4.  Finely shred kale and add to the mixture, stir in.

5.  Add a tin of chopped tomatoes, a tin full of water, a teaspoon of mustard and a pinch of herbs,  simmer for at least 30 minutes.

6.  Drain the butter beans and stir in, simmer again.

7.  When the veg are tooth soft it's ready to eat.

8.  Serve, scoff, be soothed.