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Andrea: Hello! My name is Andrea. I’m a chef with # years experience teaching cooking to people of all different skill levels at Greenwich Pantry. I’m delighted to be working with the Stroke Association to bring you a series of cooking videos developed specifically for stroke survivors.

Stroke survivor: And my name is ___. I had a ?? stroke # years ago. I’m here to learn more about cooking and to ask Andrea the tough questions about cooking after a stroke.

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In this recipe, we’re going to make a beef stew. This is a great option for a cold day and is pretty easy to make a big batch for freezing and using later.

We’ll also go into a few suggestions for making this vegetarian using large mushrooms, like portobello, or your favourite soya alternativeNow we know that beef can be expensive to buy, so if you’re worried, I’m also going to cover this recipe using mushrooms as a vegetarian substitute.

If you’re not a huge mushroom fan, you could split the recipe, so use half the beef we have listed in the ingredients below and use the other half of the weight in mushrooms.

In terms of the cost of this recipe, if you go down the beef route, you’re probably looking at between £8 to £14 if you’re making the beef version. If you’re going full vegetarian, we priced this using say some frozen sliced mushrooms, you’re looking more like £3 to £8. The range is just on £3 to £8. If you go for a mixture, it will be somewhere in the middle.

The range of prices is about whether you’re buying the oil and herbs and things like that, or if you have them in already.

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The prep for this recipe will probably take between 10-15 minutes. If you’re cooking in a slow cooker, the cooking time will be between 4 to 8 hours. On the hob, it will be more like an hour or two.

The ingredients are listed below. You will also want a large saucepan with a lid or slow cooker, a frying pan, some measuring spoons and jug, a knife for chopping, a chopping board and a wooden spoon or some other utensil for stirring.

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Reply to comment…gadgets, buying prechopped (frozen to save money), etc.

You can chop these as rough or as fine as you like. It is up to you.

Reply…taking a break in most recipes is fine, you just want to make sure you plan it so you aren’t taking a break when you’re in the middle of frying something, for example.

If you are going to take a break after chopping these, I would recommend putting the celery and onions into one bowl or container. And then the carrots in another. It will make things easier when you come to cook these.

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You can crumble some stock cubes, using low salt varieties, or use something like low sodium soy sauce to add that richness. I’ve heard of people using coffee granules or small amounts of cocoa powder. It can be fun to experiment. But I’ll go with some low salt stock cubes and also add some ground black pepper.

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We’re going to now put the beef or mushrooms into our frying pan, browning it in batches. Once each batch is done, we add it straight to our slow cooker or pan.

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The prep for this recipe will probably take between 10-15 minutes. It will then cook for around 30 minutes.

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And then pop them into the big pot as well. Add the tomato puree, coriander and thyme leaves, you can use dried thyme as well. If you want to add a vegetable stock cube or bouillon powder, feel free to do that now. If you’re worried about salt, there are low salt alternatives. Or you can use ???.

So that’s all the ingredients. Now we just add one and a half litres of boiling water and stir. Then we can cover and leave to simmer for about 30 minutes or until the vegetables and lentils are tender.

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The prep for this recipe will probably take between 10-15 minutes. If you’re cooking in a slow cooker, the cooking time will be between 4 to 8 hours. On the hob, it will be more like an hour or two.

The ingredients are listed below. When we priced this up, it came to between £1.50 to almost £9, depending on what you have in the house. Things like oil and herbs.

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You can add some salt or a low salt alternative now, but you don’t have to. ???

Then it’s time to let it cook. On a slow cooker, you can go with a low heat for eight hours or a high heat for four. If you’re cooking it on the hob, I’d heat it up to simmering and then turn it down and cook for at least an hour. Just come in a stir occasionally.

Reply to comment

Feel free to come back and taste occasionally as well, that will tell you if you need to add any black pepper or other seasoning.

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The prep for this recipe will probably take between 15-20 minutes. It will then cook for just under an hour.

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Now we add the curry powder, thyme, tomato paste and vegetable bouillon cubes. If you’re worried about your salt intake, there are low salt alternatives to these or you can use ???.

And we cook that for another couple of minutes.

Can they take a break now? Let this cool and then come back to it?

Now we take our rice, that’s all rinsed, and add it to the pan. Stir it so that the rice is totally covered by the sauce.

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You’re going to let this cook for between 45 to 50 minutes. You’ll know when it’s ready when the rice is fluffy and tender. It shouldn’t be chewy.

If you did want to add some cooked chicken or prawns, you can do that when.

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The prep for this recipe will probably take between 10-15 minutes. If you’re cooking in an air fryer, the cooking time will be around 20 minutes. In the oven, it will be closer to 45 minutes to an hour.

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Now that those are chopped, you are welcome to take a break if you need. The next bit needs to be done all together, so please take a break if you need. If you are, I would recommend covering your potatoes with a bit of water to stop them drying out.

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If you’re using a standard oven, you want to put these potatoes into that roasting dish we preheated earlier. Be very careful that the hot oil does not splash up on you.

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