• 1 onion
• 1 turnip
• 1 large carrot
• 1 parsnip
• 2 small uncooked beetroot
• 1/4 squash
• Handful of mushrooms
• 1 can chopped tomatoes
• Vegetable stock
• Red wine
• Dried herbs or fresh woody
• Salt and pepper

Peel and chop the vegetables into chunks 1-2 inches square (except the onion, which you can chop a bit more finely). Peeling beetroot under a running tap prevents stained fingers! Put into casserole dish and mix with the other ingredients, season with plenty of salt and pepper. The liquid should almost (but not quite) cover the veg. More liquid will come out of the veg as they cook.

Stck in the oven (180°F) for 90 minutes. We went to the pub whilst it was cooking (That bit is optional). You do need to cook it for longer than you think - you want the vegetables to be close to disintegrating, making a glorious soupy stew.

Contributor's note: If you have leftovers, blitz them in a blender, loosening the texture by putting in a squeeze of orange juice, and you've got a fabulous winter veg soup for lunch the next day!