Leek, artichoke & pea stew

Preheat the oven to 140ºC, gas mark 1. Spread the bread chunks out on a baking tray, then put in the oven to crisp up while you make the stew.

Heat the oil in a large, heavy-bottomed saucepan or casserole. Add the leeks and a pinch of salt and fry, stirring occasionally, for 6-8 minutes, until softened and starting to brown a little. Add the garlic and artichokes and fry for 1 minute more, then stir in the miso paste until all the veg is lightly coated.

Pour in the wine and bubble away until reduced by ½, then add the stock and bring to the boil again. Lower the heat and simmer for 10 minutes, adding the petits pois for the final 2-4 minutes. Season and squeeze in the lemon juice. Add the bread to the pot and divide between bowls. Tear over the basil leaves, scatter with the mint and lemon zest and finish with black pepper.