I really wanted to create some interesting vegan recipes using a cider made practically on our doorstep! With our upcoming pop-up at The Inn at Home (independent craft ale and wine shop in Newbury)

I’ve been experimenting with Tutt’s Clump Royal Berkshire ‘Proper Cider’.

I love the ethos behind this brand. The products are made in small batches and everything including bottling is done on site in rural Berkshire. The cider is made purely and simply from fruit juice, with added sugars or water.

“Tutt’s Clump cider making process is also sustainable. Part of the process will always include collecting unwanted apples locally, with any waste or unsuitable fruit and pomace given to local farmers to feed their pigs.”

What’s not to love?!

Ingredients:

• 4 Linda McCartney vegetarian sausages, pre-cooked as per packet instructions and cut into chunks

• Olive oil

• 1 onion, finely chopped

• 1 heaped tsp garlic powder

• 1 heaped tsp onion powder

• 1 large carrot, finely chopped

• 1 red pepper, diced

• ½ courgette, diced

• 1/3 cup red spit lentils

• 1 400g tin butterbeans, drained and rinsed

• 1 tbsp tomato puree

• 1 tbsp flour

• 1 400g tin tomatoes

• 200ml cider

• 250ml vegetable stock, made using 1 heaped tsp bouillon & boiling water

• 1 heaped tsp dried thyme

• 1 heaped tsp dried sage

• Maldon salt & black pepper, to taste

• 1 heaped tbsp. dried chives, plus extra 1 tbsp for sprinkling

Method:

1. First, cook the Linda McCartney as per packet instructions. One cooked, cut into chunks and set aside for later.
2. Heat a tablespoon or 2 of olive oil in a large pan and add the onions. Sauté gently for around 10 minutes until soft but not coloured. Stir regularly.
3. Add the garlic and onion powders, and the rest of the vegetables, stir well and sauté for a further 5 minutes.
4. Add the lentils, butterbeans, flour and tomato puree into the pan. Stir well and cook for 5 minutes (make sure the flour has cooked out).
5. Pour in the cider and bring to boil, giving the stew a good stir. Bring down to a simmer and cook for about 2 minutes.
6. Add the tinned tomatoes, stock, dried thyme, sage, chives salt and paper. Stir well and bring to the boil once again.
7. Reduce the stew back down to a simmer. Add the chopped sausages and stir to evenly disperse them. Leave the stew to simmer on a low heat for about 25-30 minutes, until lovely and thick. Have a taste to make sure the lentils are cooked.
8. Sprinkle the dried chives on top just before serving

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This stew can be served alongside a generous portion of mash potato for a satisfyingly hearty meal. Alternatively, roast potatoes are always a crowd pleaser! Or how about a nice chunk of good quality bread… perfect for mopping up the delicious sauce

Tags

• red split lentils
• garlic powder
• onion powder
• Maldon salt
• dried thyme
• dried sage
• dried chives