• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces.
• Thinly slice the mushrooms.
• Trim and thinly slice the scallion.

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

• Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
• Add paprika and chopped potatoes to the pot and fry for 1 min.
• Stir in the muscat, 250ml water (double for 4p) and chopped tomatoes.
• Simmer for 15-18 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, sprinkle the cheese over tops of 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 2 tbsp flour and 1 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.

• Divide the stew between bowls and serve with the cheesy crostini on the side.
• Garnish with sliced scallions.
• Tuck into your warm and hearty meal!