- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g pumpkin, deseeded, peeled and diced
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 500g parsnip, diced
The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…
- 3 garlic cloves, crushed
- 2 x 425g cans mixed beans, drained
- 780g can tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 225ml red wine
- 300ml vegetable stock
- 2 large sprigs fresh thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 75g fresh breadcrumb
- 25g vegetarian Parmesan -style cheese, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid.
Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.
Guests running late?
Don’t worry if your guests are late – turn the oven down to 150C/fan 130C/gas 2 and leave for up to 1 hour.