Caraway Bean and Vegetable Stew

Those familiar with the English summer will understand the reasons for alternating from hot weather salads to warming wintery stews for our lunchboxes.

But anyway, on a cold day let this stew cara-you-away to a tasty warm place (what's more delicious than a pun?)

Makes 4 lunchboxes

1 tin black beans, drained
1 tin chopped tomatoes
Mixed vegetables (I used one green bell pepper, two sticks of celery, sweetcorn, 1/2 red bell pepper and 1 courgette)
1 tsp tomato puree
250ml vegetable stock
2 tsp caraway seeds
1 tsp allspice
1/2 tsp cumin
1/2 tsp fenugreek
1 tbsp oil
Natural yoghurt and bread (to serve)

1. Chop the vegetables and slightly soften for 5 minutes in the oil over a low heat
2. Add the chopped tomatoes, the beans, the tomato puree and spices, and stir to mix, cook down for a few minutes
3. Add the vegetable stock and stir in. Let simmer for 10-15 minutes until the vegetables are cooked
4. Serve with a dollop of yoghurt and a slice of bread on the side