Ingredients

• 2 medium-size swedes
• 2-3 medium-size carrots, peeled and diced
• 1 onion, peeled and sliced
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon cinnamon
• 1 teaspoon paprika
• 3 cups vegetable stock or water
• 12 prunes, stoned and halved
• 1 400-gram can cannellini or butter beans, well-drained
• 1 cup frozen broad beans
• 1 orange, peeled and diced

Method

1. Peel the swedes, about 3mm thick, to remove the bitter outer layer. Cut into thick chunks.
2. Heat a good dash of oil in a lidded frying pan and brown the swedes, carrots and onion over a high heat.
3. Stir in the garlic, ginger, cinnamon and paprika and toss in the hot vegetables.
4. Stir in stock and scatter over the prunes. Cover and simmer for 12-15 minutes or until the vegetables are tender.
5. Add the cannellini or butter beans, broad beans and orange. Cover and simmer for 2-3 minutes until all the ingredients are hot. Season with salt and black pepper.
6. Garnish with shredded orange rind or parsley if wished.

Cooks Tips

- If time permits, place the broad beans in a heatproof jug, cover with boiling water and stand 1 minute. Drain, refresh with cold water and drain again. Peel the tough grey skins from the broad beans to reveal the jewel-like green bean.