Falafels & butternut squash stew

Cauldron Moroccan spiced falafel bites 180g x2
Potatoes - 4
Onion - 1
Butternut squash - half a large one
Kale - some
Chopped tomatoes - 1 tin
Garlic - 2 cloves
Lemon juice - approx 2 tsp
Oil from Riverford mixed olives with chilli and garlic (or olive oil, coriander seed, cumin seed, dried chilli)

Cook the Falafel bites

Chop the potatoes fairly small & par boil for around 5 minutes

Fry the onion in the oil & spices for a few minutes then add the potatoes

Chop & the butternut squash and put in the potato water.

Add the butternut squash to the frying pan.  Then add the chopped tomatoes, some water, the lemon juice & the kale.

Goes well with Nethergate Lemon Head beer