This recipe is a great comfort meal for cold evenings. It's also handy for those times when you don't have much in the pantry. Other ingredients that can be thrown in, or used as substitutes, include potato, sweet potato, pumpkin and cauliflower.
We served the bake with a side of salmon pate (basically canned salmon and ricotta mixed together), but it would also go well with hummus, babaghanoush or even on its own.
Ingredients 1 can white beans (cannellini beans)
2 brown onions
1 tbsp vegetable stock
1 tbsp red wine vinegar
50g cheddar cheese (add more if desired)
Handful of fresh oregano leaves
2 large handfuls of baby spinach leaves
Preheat the oven to 200°C.
Heat a little oil in a non stick frypan over high heat. Slice the onions into rounds and put in the frypan.
Slice the leek. When the onion has softened, add the leek and a few dashes of oil if need be. Cook for about 15 minutes longer, or until completely cooked through. Take the pan off the heat.
Meanwhile, drain the can of beans and rinse. Wash the oregano leaves and grate the cheese. Once the frypan is off the heat, stir through the beans and oregano. Place the mixture in a small ovenproof dish. Scatter the cheese and pour the stock over the mixture.
Place in the oven for roughly 25 minutes, or until the edges start to brown.
Layer the baby spinach leaves on your serving plates. Place the bake on top, with your dip on the side. Drizzle over some red wine vinegar and season to taste. Serve immediately.