Green bean & cherry tomato traybake gratin

• cherry tomatoes↗350g g
• olive oil↗1 tbsp tbsp
• thyme sprigs↗small handful of

  leaves picked

• red onion↗1

  finely chopped

• breadcrumbs↗25g g
• extra mature cheddar↗40g g

  finely grated

• ricotta↗1 tbsp tbsp
• white beans↗400g can g

  (such as butter beans), undrained

• garlic cloves↗3

  sliced

• green beans↗200g g

  trimmed

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin or casserole (leave them on the vine if that’s how they come, as this adds flavour). Stir in the oil, thyme and onion, and season. Roast for 15-20 mins until just beginning to burst.

2. 2

   Meanwhile, combine the breadcrumbs, cheddar and a good grinding of black pepper in a bowl. Tip the ricotta into a second bowl, then the white beans along with the liquid from the can and lightly mash half the beans into the cheese using a fork.

3. 3

   Remove the tin from the oven, add the garlic, green beans and mashed bean mix, then stir well. Sprinkle over the breadcrumb mixture. Bake for another 15-20 mins, or until the topping is golden, then serve.