A Paul Flynn one-pot stew for every occasion

Nothing makes me happier than a big tasty stew. Well, almost nothing. A piled high plate of seafood in a Spanish beach bar accompanied by jugs of cold, cheap wine would make me happier. That might be attainable very soon as tomorrow I go on my third Camino. This is where I turn to prayer and hope it all doesn’t turn to muck again. As usual, I’m not as prepared as I should be but I will prevail.

I’m looking forward to the day when my hardworking wife will come with me. God knows she likes to walk. “Next year,” she always says, “when the girls are older.” She would love it, it’s good for the head and the soul, but maybe not the feet. I’ve been breaking in my new walking boots by walking to the pub in them. That’s practice of a kind.

I leave you with these stews, all very different but each satisfying in their own way. The first is a take on the classic bouillabaisse. I’ve been making it for as long as I’ve been cooking, but haven’t made it recently. There are more ingredients than I would normally use, but it is a smooth, gentle and creamy feast for the seafood lover, as fragrant as a tropical breeze. Serve over some steamed jasmine rice for full effect.

I ate beef stroganoff for the first time in 30 years at an 80th birthday party. There was buckets of the stuff as they are very generous people. It was a retro sensation. I might have gone back for three plates before I was ushered home. This pork stroganoff is an homage. I haven’t used parsnip in months so was chomping at the bit to include it.

I imagined the colour of this beetroot stew before I cooked it. The Beaujolais is a tantalising alliteration, it just sounded good. In truth, any red wine will do. The Gorgonzola will seductively melt into it and the walnuts give an earthy crunch. This can be made a day ahead, it will be even better once the flavours spend some time together.