- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 red onions, thinly sliced
- 500g mushrooms, thickly sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 70g smoked streaky bacon, sliced into thin strips
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 tbsp plain flour
- 500ml low-salt vegetable stock
- 250g kale, roughly sliced
A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…
- 3 tsp wholegrain mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 2 tbsp reduced-fat crème fraîche
- 1 tbsp finely chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
- 1 lemon, zested and juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 x 400g cans butter beans, drained and rinsed
Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.