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Cut the onions in medium-sized strips and fry them in some sunflower oil until caramelised. Set the onions aside, and in the same oil fry up Fry’s Vegetarian Beef-Style Strips for about 10 mins. Add the onions again, and pour in a small glass of red wine. Let it simmer for about a minute, then pour in the vegetable stock. Add the cut carrots and swede (peas and other veg are optional, too). Sprinkle with rosemary, thyme and sage, then cover the stew with the sliced potatoes. Cover with kitchen foil and put in the oven at 200 degrees for about 30 mins. Remove kitchen foil and bake for another few mins at 250 degrees until the potatoes are browned.

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