For the tomato sauce base: dice the onion and garlic cloves and combine with the tomatoes and fresh basil.

Place the contents into a blender. Blend until smooth.

Now, poor the contents into a sauce pan and a medium heat.

Drain the water from the cooked potato chunks. Add the potatoes to the tomato sauce mixture. When cooked add the aubergine.

Next, add the 200g of haricot beans along with the 4 kalette florets into the saucepan.

Add a tsp of paprika and a sprinkle of sea salt to the saucepan.

Now, for the salad garnish that sits perfectly around the stew.

Firstly, chop a carrot and a celery stick the place into a food processor along with half a clove of garlic and a splash of olive oil – blend the contents for a few seconds.

For the second salad garnish: place 3 kalette florets, basil leaves, half a clove of garlic, a sprinkle of sea salt and a splash of extra virgin olive oil into the food processor and blend for a few seconds until you achieve a rough consistency.

Now it is time to dish up!

Place a few large spoonfuls of the stew in the center of your plate. Surround the stew with sprinklings of the salad garnishes, finish with a basil leaf and tuck in!

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