You can of course make stovies with meat, but these veggie ones are a favourite.

Serves 4-6


1 tablespoon olive oil
Knob butter
Dried chili flakes or ½ chili, chopped
2 large onions, sliced
1 clove of garlic
2 carrots (cubed)
6 potatoes in chunky slices
6 baby turnips (whole if small or halved if larger)
1-1 ½ pt vegetable stock
25g cheese, grated
Handful of parsley, chopped


Heat the oil and butter in a heavy bottomed pan.  Fry the onions, garlic, carrots, potatoes and turnips for 10 minutes, stirring frequently.   Season with salt and pepper, and pour over enough vegetable stock to just cover ingredients. Cook on low heat for 30-40 minutes with lid on, stirring occasionally.  Add cheese, chili and parsley.  Take lid off to cook down for 5 minutes, stirring frequently.