Spicy root and bean stew

Serves 4
1 onion, peeled and cut into thin wedges
2 sticks celery, sliced thickly
2 cloves garlic, finely chopped
1.5kg mixed root vegetables such as potatoes, swede, parsnips, carrots and celeriac, cut into bite-sized chunks
2 tbsp rapeseed oil
25g butter
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
1 litre vegetable stock
400g cooked broad or butter beans

Heat the oil and butter in a large saucepan or flameproof casserole. Add the onion and celery and cook gently for 3 mins until they begin to soften. Add the garlic and cook for 1 min. Add the root vegetables and stir until coated with butter and oil.
Cover and cook gently for 5 mins, stirring occasionally until the vegetables are beginning to soften and turn a golden colour. Sprinkle over the spices then add the stock and bring to the boil. Drain the beans and add to the pan. Cover and cook for 15 mins until all the vegetables are tender.

Other winter stew recipes in our Jan/Feb 2014 issue:

• Chicken and mushroom casserole with tarragon bread
• Beef and ale stew with cheddar cheese and herb dumplings
• Pork and apple casserole with caramelised apple slices and crispy sage
• Wild salmon and prawn stew
• Venison with red wine and juniper berries

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Carrot cake

Serves 10
350g carrots
475g butter
225g light brown sugar
4 medium eggs
Zest of an untreated orange
4 tsp lemon juice
175g self raising flour (or 175g plain flour and extra tsp baking powder)
1 tsp baking powder
100g icing sugar
500g cream cheese
100g chopped almonds
200g marzipan
Red and green food colouring
Fat and flour for the tin
Tin foil

Grate the carrots finely. Beat 225g of the butter and the brown sugar together in a mixing bowl with an electric mixer until white and creamy. Separate the eggs. Leave the egg whites in the fridge. Stir in the egg yolks one by one, followed by the orange zest then lemon juice. Mix the flour and baking powder, sieve on to the cake mixture and fold together. Beat the egg whites with an electric whisk until stiff. Mix in the carrots then the egg whites into the cake mixture. Grease a 20cm spring-form cake tin and sprinkle with flour. Fill with the cake mix and press a small hollow in the middle. Bake in a pre-heated oven (175◦C/gas mark 4) for approximately 1½ hrs. Cover the cake with foil after about an hour, in case it gets too brown. Remove the cake from the oven and cool for about 15 min in the tin. Take it out of the tin and leave to cool on a wire rack for at least 2 hours. In the meantime, beat 250g butter, icing sugar and cream cheese for 2-3 min until creamy. Cut the cake in half crossways. Spread ⅓ of the icing .5cm thick on the bottom layer. Place the other half on top and then spread the icing evenly over the sides and top. Sprinkle the almonds around the outside. Colour 50g marzipan mix with green food colour and 150g with orange. Make 10 carrots and 10 carrot tops with the coloured marzipan. Decorate the top of the cake with the marzipan carrots.

Other carrot recipes in the Jan/Feb 2013 issue include:

• Spicy carrot and lentil soup
• Caramelised carrot and leek
• Carrot and root vegetable crumble
• Mashed carrot and celeriac
• Carrot muesli squares

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.