In a large pan heat the olive oil and then add carrot and celery. Tear in the rosemary and a couple of bay leaves and after a few minutes add the garlic oil. When all have nicely softened, pour over 1litre/1¾ pints of vegetable stock. Bring to the boil and then leave to simmer whilst you tend to the pumpkin.
Using a variety of pumpkins gives the stew a more complex flavour. You want to end up with about 600g/1lb 5oz of peeled pumpkin in large chunks. Add them to the stew, season and then pour over enough water to just cover all the ingredients. Put a lid on the pan and leave to simmer for 30-
When the stew is almost ready, add the chopped parsley and chives.
To make the stew creamier, remove a small bowlful to a food processor and blitz it with 200ml/2fl oz of stock. Pour it back in and the stew becomes instantly more velvety.
Serve the stew in bowls, finishing each helping off with a cooling spoonful of lactose free cream.
2 tbsp olive oil
1 carrot, chopped
1 stick celery, chopped
3 sprigs rosemary
2 bay leaves
1 tbsp garlic infused oil
400g green beans
1.2litres/2pints 2fl oz vegetable stock
600g/1lb 5oz assorted pumpkin (total chopped weight)
small bunch parsley, chopped
1 tbsp chopped chives
2 tbsp red wine vinegar
4 tbsp lactose free cream