[starry]

for a veggie stew it had carrots and kidney beans in it and at some point I think you put some milk in it, it was from Prima magazine I think about 22 years ago and it was lovely any one still got the recipe ??

[GrannieAnnie]

I haven't starry, but I just make my own stews up from what I have.

'Reminder to self, start using those chickpeas!' lol

[plum crumble]

I just had a quick google and saw quite a few versions - have a look and see if you can find something close. Good luck (it sure is the weather for hot homemade thick soup)

[Ice]

Send them an email, they might have an archive of recipes.

[starry]

Hi ICE yes I have done that as well covering every angle they were very helpful before finding another recipie for me that I lost 

[cob nut]

I don't know the recipe from the magazine you mentioned but I do have a veggie stew recipe that has carrots and red kidney beans in it which could be similar.....

1 oz butter
2 onions, peeled and sliced
2 garlic cloves, peeled and crushed
8 ozs carrots, peeled and sliced
4 stalks celery, scrubbed and sliced
1 potato, peeled and diced
2 tablespoons paprika
4 ozs cooked red kidney beans      (I use a drained can of kidney beans)
½ pint vegetable stock
¾ pint milk
2 tablespoons tomato puree
2 tablespoons cornflour.

Melt butter in a large pan. 
Add onions, garlic, carrots, celery, potato and paprika and fry over a moderate heat for 5 minutes.
Add kidney beans, stock, almost all of the milk and the tomato puree blending well.
Bring to the boil, reduce the heat, cover and simmer for 30 minutes.
Blend cornflour with remaining milk.
Stir into stew and cook, stirring constantly until thickened.

an optional extra is to add 1-2 teaspoons chilli powder to the mix.