Ingredients (serves 2):
1 Clove of Garlic crushed
1 Medium onion diced
1 Small Butternut Squash deseeded, peeled and cut into cm cubes
1 Carrot cut into cm cubes
1 Parsnip cut into cm cubes
4 New Potatoes quartered
1 400g Tin of Butter Beans
1/2 Tsp of Dried Rosemary
1/2 Tsp of Dried Thyme
1 heaped tsp of English Mustard
1 heaped tsp of Marmite
Pour a splash of oil into a medium sized oven-proof pan and heat on a medium heat.
When the oil is warm, add the onions to the pan and cook for about five minutes or until translucent.
Add dry herbs, garlic and cook for about 1 minute, season with salt and pepper.
Add butternut squash, potatoes, parsnip and carrot, cook for about five minutes, until the vegetables are slightly softened at the edges.
Add enough hot water to just cover the vegetables. Heat until water begins to simmer.
Add Marmite and mustard, mix well for one minute until dissolved.
Cover the pan and put it in the oven for 30 minutes at 180 Degrees Celsius. Stir every 10 to 15 mintues.
Remove the pan from the oven to add the butter beans, mix well, then return the pan to the oven for further 20 minutes. If the sauce is too watery, cook for 5-10 minutes with the lid off.
Serve with oatcakes.