Hot stews for cold days: Tamal Ray’s recipes for hearty vegan braises

Tamal Ray’s pumpkin, sage and barley stew. Photograph: Matthew Hague/The Guardian. Food stylist: El Kemp. Prop stylist: Louie Waller. Food assistant: Georgia Rudd.

In January I inevitably turn to whole foods: dark, leafy brassicas, whole grains, beans simmered slowly on the stove top. Here are two nourishing dishes that put them all to work – both are vegan and both are very freezer-friendly, if cooking ahead is your thing. One takes inspiration from the herby Persian classic ghormeh sabzi, albeit a pared-down version of what is traditionally a luxurious dish. The other, a pumpkin, ale and barley stew, is a chance to raid your store-cupboard.

Pumpkin, sage and barley stew (pictured top)