Lamb, tomato, and bean casserole

ServeS 4

1 tbsp olive oil

1 onion, finely chopped

8 tomatoes, peeled and quartered

2 cups hot vegetable stock

sea salt and freshly ground

black pepper

12oz (350g) leftover roast lamb, cut

into bite-size pieces

1 x 14oz (400g) can flageolet beans,

drained and rinsed

handful of flat-leaf parsley,

finely chopped

handful of fresh thyme sprigs,

leaves picked

Method:

1 Heat the oil in a Dutch oven or large deep frying pan over low heat. Add the onion, and cook gently for about 5 minutes until soft.

2 Add the tomatoes, and pour in the stock. Season well with salt and pepper. Bring to a boil, then reduce the heat slightly. Stir in the lamb and beans, and simmer gently for about 20 minutes, adding a little hot water if the casserole appears dry.

3 Just before serving, stir in the parsley and thyme, and serve hot with fresh crusty bread or a crisp green salad.

Lamb, tomato, and bean casserole