TODAY’S RECIPE: Butter bean, mushroom & bacon pot pies
BIG on flavour, light on calories. Serves: 4.
3 tbsp rapeseed oil 2 red onions, thinly sliced 500g mushrooms, thickly sliced 70g smoked streaky bacon, cut into strips 2 tbsp plain flour 500ml vegetable stock 250g kale, roughly sliced 3 tsp wholegrain mustard 2 tbsp reduced-fat creme fraiche 1 tbsp finely chopped tarragon 1 lemon, zested/juiced 2 x 400g cans butter beans, drained/rinsed
1 Heat 2 tbsp of oil in a saucepan or large flameproof casserole dish. Fry onions for ten minutes until soft, then add mushrooms and bacon and fry for five minutes until golden. Stir in flour and cook for two minutes more. Gradually pour in stock, then bring to boil and bubble for two minutes. Add kale and cook for another five minutes, then stir in mustard, creme fraiche, half the tarragon and lemon juice. Spoon mushroom mixture into four small baking dishes.
2 Heat oven to 180c/160c fan/gas 4. Put butter beans in a food processor with remaining oil and tarragon and lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
3 Spoon butter bean mixture over filling, smoothing with back of a spoon. Bake for 20 to 25 minutes until golden. Leave to cool slightly, then serve. RECIPE of the Day brought to you in association with BBC Good Food Magazine. Subscribe today and get your first five issues for £5 (direct debit). Visit buysubscriptions.com/goodfood and enter code GFDAILY19 or call 03330 162 124 and quote GFDAILY19.