This warming slow-cook winter dish is perfect for casual get-togethers. If friends are late, just turn the oven down to 150C/130C fan/gas 2 and leave for up to 1 hour.
2 tbsp olive oil
2 large onions, chopped
500g/1lb 2oz pumpkin, seeded, peeled and diced
500g/1lb 2oz parsnips, diced
3 garlic cloves, crushed
2 × 425g cans mixed beans, drained
780g can chopped tomatoes
225ml/8fl oz red wine
300ml/½ pint vegetable stock
2 large fresh thyme sprigs
1 tbsp sugar
85g/3oz fresh breadcrumbs
25g/1oz Parmesan, grated
garlic bread and stir-fried cabbage, to serve
Takes 2 hours • Serves 6
1 Heat oven to 180C/160C fan/gas 4. Heat the oil in a large pan or wok, add the onions, then fry for 5 minutes until golden. Add the pumpkin, parsnips and garlic, and cook for a further 3 minutes. Stir in the 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.
2 Sprinkle the top with the breadcrumbs and grated cheese. Cover, then cook for 40 minutes. Uncover, stir well and cook for a further 40 minutes. Serve with garlic bread and stir-fried cabbage.
Per serving 368 kcals, protein 16g, carbs 53g, fat 9g, sat fat 2g, fibre 14g, sugar 3g, salt 2.16g