A vegan, boozy, beet-y, rooty bourguignon that will certainly warm your heart (and your stomach).
(serves 4–6)

Ingredients:

1. Olive or rapeseed oil
2. 2 medium onions, peeled and roughly chopped
3. 4 cloves of garlic, peeled and roughly chopped
4. 8 small to medium beetroots, peeled and quartered
5. 4 parsnips, peeled and cut into finger-length pieces
6. 4 bay leaves
7. A few bushy sprigs of fresh thyme
8. 250 ml good red wine (Bordeaux if you have it)
9. 1 litre good vegetable stock
10. 2 tablespoons tomato purée
11. 50 g pearl barley
12. 6 shallots or small onions, peeled and halved
13. 3 large portobello mushrooms, roughly sliced

Directions:

1. Put a big pot on the heat, add a glug of oil, and cook the onions and garlic over medium heat for 10 minutes, until soft and sweet.
2. Add the beetroots and parsnips and stir around for a couple of minutes.
3. Add the bay leaves and thyme, then the wine, stock, tomato purée, and pearl barley. Bring to a gentle simmer for about 30 minutes, until the beetroots are soft. Turn off the heat and cover with a lid.
4. Heat another splash of oil in a large frying pan and add the shallots. Cook for 10 minutes over medium-high heat, until softened and starting to brown.
5. Add the mushrooms and cook for a few more minutes, letting them brown on all sides.
6. Tip the shallots and mushrooms into the stew. Serve with crushed potatoes and some perky greens.