I had forgotten all about this dish until a friend sent a picture and declared it ‘delicious’. Perfect for early autumn.

1 large red onion, finely sliced
4 tbsp olive oil
3 cloves garlic, chopped
8 small beetroot, peeled and quartered
6 carrots, sliced at an angle into pieces about 3cm long
3 bay leaves
Small bunch thyme
2 tbsp tomato paste
150 ml red wine
100 ml vegetable stock
Salt and freshly ground black pepper

A good winter dish. Heat the oil in a large casserole pot. Add the onions and sauté until soft. Add the garlic, beetroot, carrots and let cook for about two minutes. Then add wine, stock, and tomato purée.

Keeping the thyme in a bunch, also add the herbs and season. Cover and cook in a moderate oven (170°C) for about 45 minutes. Test the beetroot and carrots to make sure they are fully cooked and season.

Serve with Puy lentils.