Begin by peeling the carrots, top and tail them and then cut into small dice and set aside. Now fill a large saucepan with some water, peel the potatoes and cut into small pieces before adding to the water, when finished peeling and chopping add a teaspoon of salt and make sure the water covers the potatoes before putting on a high heat. Then empty the tins of beans into a sieve and generously wash in cold water before setting aside.

Continue by heating a teaspoon of vegetable oil in another saucepan, once hot add the bacon and stir fry until golden, adding the carrots after about 2 minutes. When golden, add the tomato puree, stir thoroughly and fry for one minute before adding the vegetable stock, salt and pepper, dried fenugreek and oregano. Stir thoroughly and bring to the boil, then simmer for 20-25 minutes stirring regularly until the sauce has thickened. When the sauce is ready the potatoes will be cooked through (you should be able to slide a knife in an out easily), drain the potatoes then add the cream replacement and use a masher to mash into a creamy texture, then add the cheddar and parsley, stir thoroughly and serve. Ensure you leave the stew to cool for 10 minutes before serving.