A warming veggie stew with root ginger, onion, garlic and hot chilli sauce for extra punch! It’s packed with kale for a boost of vitamins, and a lovely big scoop of crunchy peanut butter makes for a rich, creamy sauce. Top with some toasted peanuts for the easiest dinner, bouncing with flavour. Serves 4.

Ingredients: 2 tbsp olive oil; 1 red onion; 4 garlic gloves; chunk of root ginger; 500ml vegetable stock; 400g tin tomatoes; 2 carrots; 1/2 head of broccoli; large bunch of kale; 2 tsp hot chilli sauce; big scoop of crunchy peanut butter; 1 tsp salt; freshly ground pepper; toasted peanuts.

Heat the olive oil in a large pan on a low heat, and add the finely diced onion, garlic, and ginger. Cook for 10 mins, stirring regularly. Add the vegetable stock, tinned tomatoes and the chopped carrots, then turn up the heat and bubble away for 10 mins. Stir in the peanut butter, then add the chopped kale and broccoli, chilli sauce, salt and pepper. Cook for a further 5 mins, then serve with rice (brown rice would be good here!) and toasted peanuts.