BEAN AND POTATO STEW (V)

Blanch 200gm of cauliflower florets for 5 minutes in a pan of boiling salted water . Drain well . Heat 3 tbs of oil in a large pan and genly cook 3 sliced carrots and 1 thinly sliced onion for 3 minutes , then add the cauliflower and 1 dsp of minced garlic . Cook for a few minutes then add 250 ml of tomato passata and 100ml of vegetable stock ,bring this to the boil and then reduce heat , cover and simmer for 5 minutes . Add 410gm of baby whole potatoes ( drained ), 400gm tin of cannellini beans ( drained ) continue to simmer for 5 minutes . Season with salt and pepper,ground nutmeg and dried chilli to taste . Place 16 cherry tomatoes in a bowl of boiling water for 1 minute then remove and drain on paper towelling . Spoon the bean and potato stew into warmed bowls and serve with cherry tomatoes and a sprinkle of dried thyme .