Serves
5 People
Cooking Time
60 minutes
This is a one-tray dish fromAnna Jones, that takes about an hour to come together. Great for a weekday evening meal.
Ingredients:
- 1 leek, washed, trimmed and roughly sliced
- 1 clove of garlic, peeled and finely chopped
- 1 red chilli, deseeded and finely chopped
- a 1cm thick piece of fresh ginger, the size of a 50p piece, peeled and roughly chopped
- sea salt and freshly ground black pepper
- 1 × 400g tin of chopped tomatoes
- 4 tablespoons coconut milk
- 1 × 400g jar or tin haricot beans, drained
- 500g vine or cherry tomatoes, halved
- a bunch of fresh basil
- 4 slices of sourdough bread
Method
1. Preheat the oven to 200°C. First heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in leeks, garlic, chilli and ginger and a pinch of salt and some pepper, then turn the heat down and cook for 10 minutes, until the leeks are soft and sweet.
2. Next, add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning, and add a little more salt and pepper if needed.
3. Scatter over the fresh tomatoes, followed by the basil, then tear the slices of bread into chunks and push them into the gaps between the tomatoes. You are looking for a covering of tomatoes and chunks of bread.
4. Drizzle the lot with olive oil and pop it into the oven for 30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden. Allow to sit for a few minutes before piling on to plates with lemony green salad.
