Aubergine and red bean stew thick and cheese baps.

Aubergine and red bean stew.

A rich and hearty stew to keep out the cold (another Cranks recipe)

Red beans 8 oz ( 225g )

Water 1.5 pt ( 900ml )

Large onion 2

Butter or margarine 2 oz ( 50g )

Large aubergine 1

Tomatoes 8 oz ( 225g )

Garlic clove, crushed 2

Tomato paste 2 tbsp ( 30ml )

Vegetable stock cube 1

Basil 1 tsp ( 5ml )

Salt and pepper to taste

Soak the beans overnight. Drain, cover with fresh water and bring to the boil, making sure that they boil for at least 10 minutes, and simmer for 45 minutes. Chop the onions and tomatoes and dice the aubergine. Melt the butter and saute the onions until transparent. Add the aubergine and continue cooking for a further 5 minutes, stirring occasionally. Add the beans with their cooking liquid and remaining ingredients. Cover and simmer for about 45 minutes, until the beans are tender. Add extra vegetable stock as required.

serves 4 - 6 people

Tip. use tinned kidney beans then there is no need to soak, replace fresh tomatoes with 2 tins of chopped tomatoes. might not be the ideal ie., fresh produce but it is a bit quicker to make.

You may also like to try making Cheese Baps to go with the stew, they are delicious.

This was very popular at the Cranks restaurant in London.

1 egg beaten

Wholemeal bread dough, using 1 lb (450g) flour

cheddar cheese grated 9oz ( 275g)

Work the egg into the dough until evenly mixed. Roll out the dough on a lightly floured surface to a rectangle 15 x 10 " (39 x 25 cm). Sprinkle a third of the cheese over the centre third of the dough. Fold the left-hand third of the dough over the cheese. Sprinkle another third of the cheese over the double thickness of dough, then fold the right-hand side of the dough towards the centre to cover the cheese completely. Press down well. Stamp out 4" (10 cm) rounds, folding and rolling the trimmings to make the last baps. Place on a floured baking sheet and brush lightly with milk. Sprinkle with the remaining cheese and bake in the iven at 200 C (400 F gas mark 6) for about 25 minutes. cool on a wire tray.

Option...serve with a filling of watercress.

Makes 6 baps.

Wholemeal bread dough (makes 6 baps)

100% wholemeal flour 1 lb (450g)

sea salt 1 tsp (5ml )

Fresh yeast half an ounce (15g)

Barbados sugar 1 tsp (5ml)

Water half - 2 thirds pt (300 - 400ml)

Mix flour with salt (in very cold weather warm the flour slightly, enough to take the chill off). Mix the yeast and sugar in a small bowl with quarter pint (150ml) of warm water. Leave in a warm place for 10 minutes or so to froth up. pour the yeasty liquid into the flour and gradually add the rest of the water. Mix well - by hand is best. follow as above. enjoy