Curried Baked Beans

A recipe that’s easily scalable or divisible. Swap the haricot for mixed beans, if you like. Hands-on time 25min.

Cooking time about 45min. Serves 4

1 onion, finely chopped

2tsp olive oil

2tbsp medium curry powder

2 x 400g tins haricot beans, drained and rinsed

2 x 400g tins chopped tomatoes 1tsp caster sugar

4 medium eggs

4 slices sourdough bread, toasted 4tbsp mango chutney

Large handful coriander, roughly chopped, to serve

1 Preheat oven to 200°C (180°C fan) mark 6. In a large roasting tin, mix onion, oil and curry powder. Roast for 15min, until onion has started to soften. Stir through beans, tomatoes, sugar and plenty of seasoning. Return to oven for 30min, stirring occasionally, until sauce is bubbling and has thickened slightly. 2 When the beans are nearly ready, poach the eggs. Bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add a further 3 eggs in a similar fashion. Poach for 4min, or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper. 3 Spread the mango chutney over the toasted sourdough. Top with beans, poached egg and a sprinkling of coriander. Serve.

PER SERVING 405cals, 20g protein, 8g fat

(2g saturates), 57g carbs (18g total sugars), 12g fibre