Pumpkin & parsnip cassoulet

• olive oil↗2 tbsp tbsp
• large onions↗2

  chopped

• pumpkin↗500g g

  deseeded, peeled and diced

• parsnip↗500g g

  diced

• garlic cloves↗3

  crushed

• cans mixed beans2 x 425g

  drained

• can tomatoes↗780g g
• red wine↗225ml ml
• vegetable stock↗300ml ml
• large sprigs fresh thyme↗2
• sugar↗1 tbsp tbsp
• fresh breadcrumb↗75g g
• vegetarian parmesan↗25g g

  -style cheese, grated

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add onions, then fry for 5 mins until golden. Add pumpkin, parsnips and garlic and cook for a further 3 mins. Stir in 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. 2

   Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins. Serve with garlic bread and stir-fried cabbage.