Serves 4

olive oil for cooking veg

one onion finely chopped

four garlic cloves, finely chopped

one inch fresh ginger, grated

4 mushrooms, sliced

one 400g tin chopped plum tomatoes, plus a tin of water.

4 teaspoons cumin

3 teaspoons paprika

4 teaspoons coriander

4 tablespoons tomato paste/puree

1 tablespoon honey

2 x 400 gram cans cannellini beans, rinsed

one teaspoon Marmite

one teaspoon balsamic vinegar

one stock cube

salt pepper

cream cheese or creme fraiche, both full fat. Approx 150g.

grated Cheddar, stronger is better

Topping:

3-4 spring onions finely sliced

Cumin seeds

Method:

You will need an oven proof skillet or deep frying pan. I used my le creuset.

Preheat oven to fan 200°C

On the hob, heat olive oil in the pan. Not too hot as it will toast the garlic and you want it to cook until soft.

Add garlic and cook until soft.

Add onion. Cook until slippery and soft.

Add mushrooms. Cook until soft and shrunken.

Add spices and grated ginger.

Add tomatoes. Refill the tin with water and crumble in the stock cube, add this too. Heat until bubbling.

Add rinsed beans.

Add marmite, honey, balsamic. Stir.

Add tomato paste/puree

Salt and pepper (to taste)

Cook until bubbling and the sauce thickens. About 15-20min.

Grate over the cheese and blob on the cream cheese or creme fraiche.

Put in the oven on the top shelf for 15mins

Meanwhile, on the hob in a frying pan:

Heat olive oil and add spring onions and cumin seeds.

Cook until soft.

When the beans come out if the oven they should be bubbling and the sauce thick. The cheese on top should be melted.

Sprinkle over the spring onions

Serve with crusty bread.

This recipe is adapted from the delicious Lugma cookbook.