Utensils: Very large saucepan, knife, wooden spoon. Cooking time: One hour

INGREDIENTS
2 lbs potatoes, diced
3 ounces red lentils
2 onions chopped
I tin of tomatoes
4 ounces peas
Half a pound mushrooms, sliced
Optional: 2 carrots,
half a cauliflower, or 2 ounces green beans,
1 to 2 cooked aduki beans,
half a small swede,  diced
1 parsnip, diced
2 teaspoons of Marmite
1 to 2 tomato puree
Margarine,
butter,
salt and pepper
Half a teaspoon of ground mace
Half a teaspoon of ground coriander
Half a teaspoon of basil
Half a teaspoon of oregano

METHOD
1. Fry onions in margarine with the salt and pepper until soft
2. Add potatoes, fry a little longer
3. Add the other root vegetables being used and sufficient water to cover. Simmer for five minutes
4. Add dried red lentils and cauliflower; simmer for five minutes
5. Add tinned tomatoes, tomato puree and Marmite
6. When potatoes are cooked add peas, beans and mushrooms
7. Turn down and simmer gently. Add mace and coriander and herbs
8. Serve in large bowls to hungry people topped with grated cheese