Perfect for cosy nights in: a comforting hotpot with earthy mushroom, vitamin-rich kale and filling kidney beans. We top with crisp parsnip slivers and drizzle with fragrant parsley and walnut pesto. This recipe has been approved by British Heart Foundation dietitians, helping to support heart and circulatory health.
2 garlic cloves
240g kidney beans (drained)
1 lemon (use half)
120g chestnut mushrooms
1 handful of fresh flat-leaf parsley
1 vegetable stock cube
2 large tomatoes
2 tbsp tomato puree
1. Preheat the oven to 200C/fan180C/gasmark 6.
2. Finely chop the garlic. Quarter the mushrooms. Roughly chop the kale. Peel the parsnips and slice into very thin rounds. Drain the kidney beans. Finely dice the large tomatoes.
3. Place the parsnips on a baking tray with 2 tsp oil. Cook in the oven for 20 mins, turning halfway, until beginning to crisp.
4. Heat a large pan with 1 tsp oil on a medium heat. Add the mushrooms and cook for 5 mins, until softened. Add half the garlic and cook for another 2 mins, until fragrant. Add the kidney beans, diced tomatoes and tomato puree and crumble in the stock cube. Stir well and simmer for 5 mins, then add the kale and cook for a further 5 mins.
5. Meanwhile, make the parsley and walnut pesto. Finely chop the parsley leaves and walnuts. Mix with the remaining garlic, 1 tbsp olive oil and the juice from the half lemon. Season with black pepper.
6. To serve, spoon the kidney bean hotpot onto warm plates and top with a layer of the parsnip crisps. Drizzle over the parsley and walnut pesto.