Steak and pumpkin stew

October has amazing low carb root veggies like celeriac, swede and butternut squash all coming into season and orange foods in particular are one of my absolute favourites.

We don't utilise butternut enough and the 'fitness' world DEFINITELY don't utilise root veg enough where so many vital earth minerals and vitamins E and A.

1 diced onion

2 cloves garlic crushed 2 sticks of celery 1kg lean diced steak or beef shin 1 tablespoon tomato paste 1 beef stock cube or pot 1 teaspoon dried oregano 1 teaspoon dried parsley 4 sprigs fresh thyme 1 bay leaf 1kg butternut squash, peeled and diced 40g walnuts crushed to dress

Add all ingredients minus the squash to a slow cooker and cook on low for 6 hours, adding the squash for the final two. Alternatively, in a deep pan add the onion, garlic and beef mince on a medium low heat and cook until the beef is slightly browned. Add the tomato paste, the reconstituted stock and the herbs and simmer for 1 1/2 to 2 hours. At the butternut squash and cook for a further 30 minutes. Dress with walnuts and serve with leafy greens such as chard, kale or cavolo nero. Serves 4 609 calories P: 61 C: 48 F: 18 7g fibre

• for something really delicious - use a drop of goats butter with your veggies when you serve to add to the flavour and enhance the uptake of vit A and E.