Bring back the Great British store-cupboard with this Bean Bake, created in partnership with Waitrose.
Ingredients
- 1/2 cabbage, cut into 4 lengthways down the stalk
- 3-4 tomatoes (~135g), cut into quarters
- 1 x 400g borlotti beans, rinsed and drained
- 1 stock cube
- 3 slices bread (~120g)
- 20g parmesan
- 1/2 cabbage, cut into 4 lengthways down the stalk
- 3-4 tomatoes (~135g), cut into quarters
- 1 x 400g borlotti beans, rinsed and drained
- 1 stock cube
- 3 slices bread (~120g)
- 20g parmesan
Pop a pan on medium heat and drizzle in a tablespoon of oil. Place your cabbage in stalk side down, and fry until golden. Add your vegetable stock cube, borlotti beans and 100ml of water. Place a lid on and drop your pan to low heat.
Cook for 15 minutes and decant into a baking tray or casserole dish if your pan isn’t suitable for the oven. Add your chopped tomatoes and bake in the oven for 25 minutes at 200°C/400°F/gas 6.
Blitz your bread, parmesan and 1/2 teaspoon on salt into a fine crumb. Sprinkle over the traybake and return to the oven for a final 10 minutes, until golden.