Vegetarian goulash

Method

1. 1
   Peel the onion and garlic cloves and finely chop them. Peel the carrots and cut them into half-moons. Prepare the peppers, remove the seeds and cut them into pieces. Brush the mushrooms clean and halve them, or quarter any large mushrooms. Scrub the baby potatoes clean and halve them.
2. 2
   Heat a splash of olive oil in a casserole dish. Fry the onion, garlic and carrots for 2-3 minutes over a medium heat.

   Start 3:00 timer
3. 3
   Add the smoked paprika, paprika, caraway seeds and chilli flakes and fry for 1 minute.

   Start 1:00 timer
4. 4
   Stir the pieces of pepper, mushrooms and baby potatoes into the onion and carrots and fry for another 7-10 minutes over a low heat, stirring regularly.

   Start 10:00 timer
5. 5
   Pour the chopped tomatoes and stock into the pan. In a small bowl, mix the cornflour with a little water to make a paste and whisk until smooth. Add the paste to the pan and stir well. Tuck the bay leaves in among the vegetables.
6. 6
   Simmer gently over a low heat for 20 minutes without a lid, until the vegetables are tender and the goulash has thickened.

   Start 20:00 timer
7. 7
   Meanwhile, finely chop the parsley and capers and mix them with the soured cream.
8. 8
   Remove the bay leaves from the pan and season the goulash to taste with salt and pepper. Divide between plates and spoon the parsley cream on top.