Quick butternut and bean stew with cauliflower ‘rice’

Method

1. Bring a large pan of water to the boil and cook the squash over a medium heat for 15 minutes. Remove with a slotted spoon and pat dry on kitchen paper. Add the cauliflower to the water and boil for 10 minutes until just tender, then drain and dry.
2. Meanwhile, in a large deep frying pan, heat a glug of oil and add the onions. Fry for 5 minutes, then add the honey, Worcestershire sauce and chopped tomatoes.
3. Turn up the heat and bubble the tomato sauce for 10 minutes, then stir in the butternut squash, Tabasco and kidney beans. Gently simmer until ready to serve.
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4. If you have a food processor, whizz the cauliflower to a crumb texture. If you don’t have a food processor, chop it very finely, taking care not to burn your fingers. Put in a medium bowl and stir in the parsley, a glug of oil and plenty of salt and pepper. Serve with the bean stew.