mixed bean cassoulet with hasselback potatoes

prep time- 1 1/2 hours
style- hearty meal
difficulty- easy
Serves- 2

ingredients

mixed bean cassoulet

1 tbsp rapeseed oil
1 onion, chopped
2 sticks of celery, chopped
2 garlic cloves, crushed
1 courgette, chopped into small pieces
2 large tomatoes chopped
300ml onion or vegetable stock,
400g can chopped tomatoes
2 tbsp tomato puree
2 bay leaves
sprinkle of dried thyme
600g of canned mixed beans (borlotti, butter, kidney, pinto and flageolet work well)


1. heat the oil and add onion, celery and garlic to brown slowly

2. add the courgette and tomatoes and cook gently

3. add the bay leaves and the thyme and cook for 2 minutes to infuse flavour

4. add the vegetable stock and the can of chopped tomatoes bring the boil and then reduce temperature to simmer

5. add the tomato puree and the beans and simmer gently on a low heat for 40 minutes remove bay leaves and serve with potatoes

hasselback potatoes

ingredients

12 new potatoes
1 tbsp maldon salt
5 tbsp olive oil
3 cloves of garlic crushed

1. wash the potatoes and then cut slices 3/4 down into them 2mm apart

2. heat the olive oil in deep roasting tray in 220 degree fan oven for 15 min

3. add the potatoes slice down to the tray and cook for 4 mins, turn over and repeat

4. once each side is slightly brown, spoon more oil onto the potato, sprinkle with salt and garlic

5. reduce oven temp to 180 and cook for 40 minutes