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Witch’s stew recipe

This brew-tiful vegetable stew will have you screaming with delight.

Boasting a spook-tacular selection of fresh ingredients, it’s a fang-tastic healthy dinner to kick off an evening filled with sweets and treats.

Serve in a large cauldron with ghost-shaped bread slices to conjure everyone’s Halloween spirits.


Prep time: 5 minutes

Cook time: 40 minutes

Serves: 2 people


Olive oil

1 onion, chopped

3 cloves of garlic, minced

150g mushrooms, sliced

150g okra, sliced

100g brussels sprouts, halved

300g potatoes, diced

100g courgette, sliced

950ml vegetable broth

400g diced tomatoes

1 tsp dried thyme

1 tsp dried rosemary

Salt & pepper to taste


  1. Heat a large pan over a medium heat. Add a drizzle of oil and warm through.

  2. Add the onion and garlic. Sauté for a few minutes until fragrant and translucent.

  3. Add the mushrooms, okra and brussels sprouts. Stir and cook for around 5 minutes, until everything softens.

  4. Add the potatoes and courgette, stir and cook for another 5 minutes.

  5. Pour in the broth and diced tomatoes, then bring the stew to a boil.

  6. Reduce the heat to a simmer, add the thyme, rosemary and seasoning, then stir well.

  7. Cover and simmer for 20 to 25 minutes, until all the veg is tender.

  8. Taste and adjust the seasoning if you need to.

  9. Cut some bread slices into simple ghost shapes, then serve in cauldron-shaped bowls or mugs.


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