I’ve always been drawn to stews. They have an old-fashioned quality that I love, built around simple ingredients, patience, flexibility, and the sort of comfort that never goes out of style. They’re also one of the oldest recorded ways of cooking, which somehow makes a bowl of stew feel even more remarkable. Of course, midweek cooking runs to a different rhythm, so I am adapting my favourite weekend pastime to the pace of a mid-week meal. My miso, lime, chicken and sweet potato stew is based on my It’s going to be ok Chicken Stew from Home Food.