Instructions: Whisk all the orange stock ingredients together to make the orange stock.

In a casserole pan, fry the onion in a little olive oil until golden brown.

Add the orange stock. Bring to the boil and lightly salt. Add turnip, carrots, fennel, artichokes, leeks, celery and new potatoes and cook for 20-30 minutes over a low heat until the vegetables are tender but still firm.

In a separate pan, cook the fine beans in boiling salted water until tender and refresh in cold water.

Into the casserole pan now add the tomatoes and then 2 minutes later, the spinach and beans. Correct seasoning Spoon into large bowls and serve with garlic mayonnaise and crusty bread.

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