TODAY’S RECIPE:

Vegetarian bean pot with herby breadcrumbs

SATISFYING supper full of flavours. SERVES 2

Ingredients

1 slice crusty bread ½ small pack parsley leaves ½ lemon, zested 2 tbsp olive oil Pinch chilli flakes (optional) 2 leeks, rinsed and chopped into half-moons 2 carrots, thinly sliced 2 celery sticks, thinly sliced 1 fennel bulb, thinly sliced 2 large garlic cloves, chopped 1 tbsp tomato purée Few thyme sprigs 150ml glass white wine 400g can cannellini beans, drained

Method

1 Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.

2 Heat the remaining oil in a pan, add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 minutes until soft, then add the garlic and tomato purée. Cook for 1 minute more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can half way with water and pour into the pot.

3 Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 minutes before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.