• 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 scallions.

• Heat a drizzle of oil in a large pot on medium-high heat.
• Add the mushrooms and carrots to the pot and fry until softened, 5-7 mins.

• Meanwhile, chop half the potatoes (double for 4p) into 2cm chunks (peeling optional).
• Add paprika and chopped potatoes to the pot and fry for 1 min.
• Stir in the vegetable stock, 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 baguette into 2cm slices. Lay the slices onto a lined baking tray.
• Toast until golden brown, 8-10 mins.
• Sprinkle the grated cheddar on top of the bread and return to the oven for 1-2 mins, until the cheese has melted.

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