Crossbow

mixed herbs in a roasting pan and toss to combine.

Roast in the oven for 20 – 25 minutes or until the vegetables are tender. Stir in the sundried tomatoes, tomato purée, stock and the precooked kidney beans. Season with salt and pepper. Transfer the vegetable mixture to a 1.2-litre baking dish.

Meanwhile, cook the potatoes and sweet potatoes in boiling salted water until tender. Drain and mash.

Stir in the crème fraiche, butter, salt and pepper.

Spread over the bean mixture and roughen the top with a fork. Bake for 15 – 20 minutes or until bubbling and golden brown.

Recipe & pic: Plum Magazine