Roasted Portobellos, Garlic Bean Mash & Chimichurri

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and chop potato[es] into bite-sized pieces 

Cut the tomato[es] in half 

Peel and roughly chop the garlic 

Add the portobello mushrooms and halved tomato[es] to a baking tray 

Drizzle with olive oil and season generously with salt and pepper

Put the tray in the oven for 20-25 min or until golden and tender

While the vegetables are cooking, add the chopped potatoes and garlic to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender

Once cooked, remove from the heat without draining

Meanwhile, peel and finely chop the shallot[s] 

Finely chop the coriander, including the stalks

Add the chopped coriander and shallot to a pestle & mortar with a generous pinch of salt and grind to a paste

Add the chilli flakes, red wine vinegar, 2 tbsp [4 tbsp] olive oil and 2 tbsp [4 tbsp] water and mix to combine

Season generously with salt and pepper – this is your chimichurri

Once the mushrooms and tomato[es] are cooked, add the pumpkin seeds to the tray

Return the tray to the oven and cook for a further 2-4 min or until the pumpkin seeds are golden and toasted

Add the cannellini beans (no need to drain) to the pot of cooked potatoes

Return the pan to a high heat and cook for 2-3 min or until the beans are warmed through, then drain the lot

Add a drizzle of olive oil and generous pinch of salt and pepper and mash together until smooth – this is your cannellini bean mash