Claire started her culinary career in 1987 as a kitchen porter, working as a full-time chef in 2001 she now manages her family pub The Bird Flanagan where her passion for cooking continues.


Serves 2

Each serving contains approximately 440 kcal.

  • 1 small head broccoli
  • 1 small cauliflower
  • 1 carrot
  • 100g wholewheat fusilli or penne pasta
  • 400g tin kidney beans
  • 2 x 400g tins chopped tomatoes
  • 1 reduced sodium vegetable stock cube
  • 200ml water
  • 1 teaspoon chilli powder (optional)
  • 4 fresh basil leaves
  • salt (optional) and freshly ground black pepper



  1. Cut or break the broccoli into small florets, trimming them down as necessary so that they are the same size – you'll need 200g in total. Do the same with the cauliflower - you’ll need 200g in total. Peel the carrot and cut into slices on the diagonal – you’ll need 100g in total. 
  2. Place the pasta in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to instructions on the packet. 
  3. Steam the cauliflower for 5 minutes. Add the carrot and broccoli and cook for another 4-5 minutes until tender.
  4. Drain the kidney beans and rinse well in a sieve under cold running water. 
  5. Place the tomatoes in a large pan and crumble in the stock cube and add the chilli powder. Bring to a simmer, then reduce the heat simmer for 2-3 minutes to allow the flavours to combine. 
  6. Remove the tomato mixture from the heat and blend until smooth with a hand blender (or use a potato masher if you don’t have one which will work but give a chunkier result). Add the kidney beans and blend again until smooth.
  7. Return the tomato mixture to a low heat and stir in the steamed vegetables and drained pasta. Give everything a good stir and season lightly with salt (optional) and freshly ground black pepper. Cook for a minute or so until everything is piping hot. 
  8. Ladle the tomato and vegetable stew into bowls and tear over the basil leaves to serve