Could you eat better?

What we eat not only affects our health, but also the environment.

By eating more whole grains and plant based foods, free-range and fair trade, and buying less processed food and more locally grown food – you can make a difference.

I advocate Meat free Mondays and here is a simple vegetarian bean stew which makes a quick, filling and planet-friendly dinner.

Mexican Bean Stew – serves 2 (360 cals – per portion)


Rapseed oil

1 onion sliced thinly

2 garlic cloves crushed

1 red pepper chopped

½ tsp hot chilli powder, 1 tsp ground cumin, 1 tsp ground coriander, black pepper

400g tin of tomatoes

2 tbsp tomato puree

400g tin white beans or borlotti beans drained

250g mushrooms

100g fat-free live greek yoghurt

1 lime cut into wedges to serve

2 chopped spring onions to garnish

300ml of vegetable stock (Swiss Marigold)


Place 1 tbsp of oil in a large frying pan and place over a medium heat.  Add onion and garlic and cook for three minutes, stirring regularly.  Add pepper and cook for two minutes.

Stir in the spices, and add the tomatoes, tomato puree, mushrooms, white beans.  Pour over 300ml of cold water or vegetable stock and bring to a simmer & season.  Cook for 30 minutes, stirring occasionally until thickened.

Cut up spring onions and sprinkle to garnish, serve with wedges of lime and yoghurt.