Try Silvia Colloca’s delicious, warming winter Stew


¼ cup extra virgin olive oil, plus extra for drizzling

3 French shallots, thinly sliced

1 tbsp finely chopped rosemary sprigs

1 medium sweet potato, chopped into 3cm pieces

1 cup French green lentils

750ml vegetable stock

1 tin of chickpeas, well-drained and rinsed baby spinach, to serve


1 – Heat oil in a large saucepan over medium heat. Add the shallots and rosemary sprigs and cook for around 3–4 minutes to soften. Add the sweet potato and cook for a further minute. Add the lentils, the stock and enough water to submerge the vegetables by 3–4 cm.

2 – Simmer on medium-low heat for around 35–40 minutes or until the sweet potato is soft and the lentils are cooked. Add the chickpeas in the last 10 minutes. Season to taste.

3 – Transfer to a large serving bowl and top with plenty of baby spinach and a drizzle of extra virgin olive oil.

Serves 6