Butter Bean & Mushroom Stew

Heat a drizzle of oil in a large saucepan on a medium-high heat. Once hot, add sliced leek and mushrooms, cook until the leek is soft and the mushrooms browned, 5-6 mins. Next, add the garlic, ground coriander and rosemary and cook for 1 minute.

Next, add the water (see ingredients for amount), chopped tomatoes, sun dried tomato paste and veg stock powder. Give the mixture a stir to dissolve the stock powder, and bring to the boil. Once boiling, turn the heat down and simmer until thickened 8-10 minutes, stir occasionally. Set your grill to a medium-high heat.

Once the stew has thickened , add the butter beans and cover with a lid or some foil. Cook for 5 mins, add the spinach a handful at a time, cook until wilted, 3-4 mins. Once cooked, season to taste with salt and pepper.

Whilst your stew is simmering, cut the ciabatta in half as though you're making a sandwich and put on a baking tray and drizzle with a little olive oil. Grill on the top shelf of your oven until they are toasted and golden 3-5 mins.