Simple cockle warming stew (no cockles harmed)


“That’ll warm your cockles” is a phrase from my good old cockney nans. As with all the great old phrases my nans come out with, I don’t know its origins, but it’s sentiments fit this dish perfectly. This is a lovely heat inducing stew with a rich flavour. I used the Vbites beef roast which I cooked first and then chopped into big chunks, but you could just as easily use a different meat substitute or , if you prefer not to use fake meat, chickpeas, butter beans or another chunky pulse (oooh err!)


photo 1

1 Onion, chopped
3 cloves of garlic, chopped
1 tablespoon each of fennel seeds and coriander seeds
1 teaspoon each of cayenne pepper, chilli flakes and black pepper
1/2 cinnamon stick
Fake beef substitute or a can or two of other pulses
A bunch of kale and a bunch of chard, carefully chopped or roughly ripped, depending on how lazy you are feeling!
2 large potatoes, cut into chunks
1 big carrot, chopped quite small
1 tin of tomatoes
Around a pint of veg stock. Make home made stock by saving your veg peelings and boiling up a pan full with water and seasoning for about 45 mins – hour. Drain off liquid through a sieve or preferably some muslin.

photo 5


  1. Fry off the onion and garlic a until translucent in a pan
  2. Crush all of the spices (aside from the cinnamon stick, which you just add in whole) in pestle and mortar or spice blender and add
  3. Add the chopped veg and fry for a few minutes to brown off
  4. Add the stock and tinned tomatoes
  5. Cook for as long as it takes to make the carrots soft, around 30 – 45 mins. The longer you cook, the thicker it gets, so it’s your call!

photo 3

Delicious with home made garlic bread. Just slice a fresh granary loaf , spread with vegan margarine and garlic paste. Wrap in foil and warm through in the oven for around 15 minutes. Amazing for soaking up the juice! Cous cous would also be perfect with this satisfying stew.

photo 4

If you try this recipe let me know how it goes!


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