Pasta e fagioli

Ingredients

• 90ml/3¼fl oz extra virgin olive oil, plus extra to serve
• 1 onion, peeled, chopped
• 2 garlic cloves, peeled, chopped
• ½ tsp dried chilli flakes
• 600g/1lb 5oz mixed vegetables (such as courgette, fennel, swede, potato, sweet potato, leek, celery, carrot or peas), chopped into 1cm/½in cubes
• 3-4 pinches dried mixed herbs (such as rosemary, oregano and thyme)
• salt and freshly ground black pepper
• 1 litre/1¾ pints chicken or vegetable stock, preferably home-made
• 80g/2¾oz dried pasta, such as penne
• 1 x 400g/14oz can beans (such as cannellini, borlotti, haricot orchickpeas), drained and rinsed
• 2 fresh bay leaves
• 50g/2oz freshly grated parmesan
• 1 large or 2 small very ripe tomatoes, finely chopped

Preparation method

1. Heat 60ml/2¼fl oz of the oil in a heavy-based pan over a medium heat. Add the onion, garlic and chilli flakes and fry for 2-3 minutes, or until softened.
2. Add all of the mixed vegetables (except the peas, if using) and the dried mixed herbs to the pan. Season, to taste, with salt and freshly ground black pepper. Fry for 2-3 minutes, or until the vegetables have softened.
3. Reduce the heat to medium, cover the pan with a lid and continue to fry for 10-15 minutes, stirring regularly, or until the vegetables have softened and are pale golden-brown.
4. Add the stock, pasta, beans, bay leaves and peas (if using), then bring the mixture to the boil. Return the mixture to a simmer and continue to simmer, covered, for 20-25 minutes, or until the vegetables are tender and the pasta has absorbed some of the liquid and is tender. Remove from the heat and set aside to cool slightly before serving.
5. Meanwhile, in a bowl, mix together the parmesan, chopped tomatoes and the remaining 30ml/1fl oz of olive oil until well combined.
6. To serve, spoon the pasta e fagioli into four serving bowls. Spoon over the parmesan and tomato mixture. Season, to taste, with freshly ground black pepper. Drizzle a splash of olive oil over each serving.

Puy Lentil Lasagne

For the lentil ragù

• knob of butter, for greasing and frying
• 200g/7oz puy lentils
• 1 vegetable stock cube
• 1 tbsp garlic infused olive oil, or olive oil, for frying
• 1 onion, chopped
• 1 garlic clove, chopped
• 110g/4oz mushrooms, finely diced
• 110g/4oz leek, finely sliced
• 1 x 400g/14oz can chopped tomatoes
• sea salt and freshly ground black pepper
• 6-9 sheets lasagne
• handful grated parmesan cheese (or vegetarian alternative)
• green salad, to serve

For the cheese sauce

• 110g/4oz butter
• 85g/3½ oz plain flour
• 850ml/1½ pints milk
• 6 tbsp double cream
• 110g/4oz grated cheddar cheese
• sea salt and freshly ground black pepper

Preparation method

1. Preheat the oven to 180C/350F/gas 4. Generously grease a baking dish with butter.
2. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry.
3. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.
4. Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.
5. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.
6. Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat.
7. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.
8. Serve with a green salad.

Vegetable Lasagne

• 2 tbsp oil
• 1 onion , sliced
• 1 garlic clove , sliced
• 1 aubergine , cut into chunks
• 1 red pepper
• 8 plum tomatoes , halved
• 350ml passata
• 200g ready-cooked lasagne sheets
• 6 tbsp half-fat crème fraîche
• 2 tbsp grated cheese

1. Heat oven to 190C/fan 170C/gas 5. Toss oil and vegetables together and roast in a large, shallow tin for 35 mins until lightly charred. Spoon a layer of roasted veg over the bottom of a medium-size baking dish.
2. Pour over some passata and cover with a layer of lasagne sheets. Repeat layers to use up all the roasted veg and passata, finishing with a layer of lasagne. Use a spoon to dollop over the crème fraîche, then sprinkle with the Parmesan. Return to the oven for 25 mins, until the lasagne is heated through and the top is golden and bubbling.

Per serving

279 kcalories, protein 9g, carbohydrate 35g, fat 13 g, saturated fat 4g, fibre 6g, sugar 15g, salt 0.63 g

Tuscan Cannellini Beans

400g can of cannellini beans, drained
2 cloves of garlic, chopped
Large courgette, chopped
1 tbsp olive oil
Rosemary, chopped
White wine

Fry the garlic in the olive oil.
Add the chopped courgette and cook until soft.
Add the cannellini beans, rosemary and a dash of white wine.
Simmer for 10 minutes

Cannellini Bean Dip

400g can of cannellini beans
2 cloves of garlic, finely chopped
Chopped rosemary and oregano
2 tbsp olive oil
Juice of one lemon

Drain and mash the cannellini beans with a fork.
Add the chopped garlic, a sprinkle of herbs, the olive oil and the lemon juice.
Season to taste.