Instructions: Preheat oven to gas mark 6 4000F (200 degrees C).

Cover the kidney beans with boiling water to give 2.5cm extra water over them then leave them to soak for an hour at least.

After that rinse the beans in fresh water and place in a large saucepan with water to cover the beans by 2.5cm then simmer with a lid on for 45 60 minutes or until the beans are tender (ensure the beans are cooked at a rapid boil for a minimum of 12 minutes).

Meanwhile heat the oil in a frying pan and saute the onion and celery for 5 minutes then add the diced root vegetables turn them in the oil and then add the mushrooms either as whole buttons or quartered if they are large.

Now cook everything with frequent stirring for a further 5 minutes and then add the flour and wheatgerm.

Stir well and then over a low heat add the stock (which you make by dissolving the yeast extract and peanut butter in 425ml boiling water) a little at a time stirring constantly.

Then still stirring bring the mixture up to simmering point and cook for 2 3 minutes.

Finally add the tinned tomatoes herbs and the cooked and drained kidney beans.

Pour everything into a 2 litre casserole dish cover and cook in the oven for 11 1/2 hours.

Serve with jacket or boiled potatoes and a lightly steamed green vegetable.

Serves 6

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