• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Trim the carrot and parsnip then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Roughly chop the mushrooms.
• Roughly chop the parsley.
• Peel and grate the garlic (or use a garlic press).

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, fry the mushrooms, garlic and carrot until browned, 5-7 mins.
• Season with salt and pepper.

• Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
• Add parsnip and potatoes to the pot and fry for 2-3 mins.
• Stir in the red wine jus, veg stock powder, passata and 350ml water (double for 4p).
• Season with salt, pepper and ½ tsp sugar.
• Bring to the boil then simmer until slightly reduced, 12-15 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

• While the stew simmers, cut the baguettes into 2cm slices.
• Pop onto a lined baking tray and toast until golden brown, 8-10 mins.
• Once golden, remove from the oven, scatter the cheese over the slices and return to the oven until the cheese has melted, 1-2 mins.

TIP: Keep an eye on them so they don't burn!

• In a small bowl, mix together 1 tbsp flour and 2 tbsp water (double both for 4p).
• Add to the simmering stew and cook for another 3-5 mins.
• Season to taste with sugar, salt and pepper. 
• Stir through a knob of butter.

TIP: Add a splash of water if you feel the stew has become too thick.

• Divide hearty helpings of your stew between bowls.
• Serve with the cheesy crostini on the side.
• Garnish with parsley.