Hearty winter vegetable stew with leeks and harissa Recipes Credit: British Leek Growers Association + Lucy Parker Serves 2 (with leftovers for lunch) | Prep time: 10 minutes | Cooking time: 30 minutes Ingredients: 1 tbsp olive oil 4 large cloves garlic, minced 1 leek, diced 2 baking potatoes or 4 Jersey potatoes, cut into 3cm chunks 1 red pepper, cut into 3cm chunks 1 tbsp tomato purée with splash water 300ml passata 800ml boiling water + stock cube 1 heaped tbsp harissa paste Spices: 1 tbsp smoked paprika 1 tsp salt 1/2 tsp cumin 1 tsp dried sage Method: Start by frying off the chopped leek in olive oil. Fry for a few minutes before adding the garlic and chopped peppers. Add in the chopped potato, herbs and spices, tomato purée, and a dash of water. Allow to cook on a high heat for a further 3 minutes. Add the vegetable stock, passata and harissa and pop a lid on. Leave to bubble away for around 25 minutes. Season again, add a little more water if needed and taste test, adding more harissa if needed for spice. Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant-based creme fraiche or cream. Discover more healthy and delicious recipes here.