Pirate Stew

Cut the beef into cubes and the mushrooms into wedges. Finely chop the garlic.

Brown the beef in batches in a pot with the margarine — don't crowd the pan or it'll steam instead of brown.

Once all the meat is browned, put it all back in the pot. Sprinkle over the flour, then pour in the stock and the canned tomato beans. Add the chili pepper and stir everything together.

Now fry the mushrooms and garlic in a separate pan with a bit more margarine until golden. Once they smell good and have some colour, tip them into the pot with the meat.

Let the stew simmer gently for 10–15 minutes. Just before serving, stir in the sugar snap peas and season with salt. If the colour looks a bit pale, add a few drops of browning sauce to deepen it.