Cannellini and Roasted Balsamic Tomato Stew

a) Pour the boiled water for the bulgur (see pantry for amount) into a medium saucepan on high heat, then stir in the bulgur wheat and half the vegetable stock paste.

b) Bring back to the boil and simmer for 1 min.

c) Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

d) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and cook for 1 min.

b) Add the passata, cannellini beans, mixed herbs, remaining vegetable stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce to a simmer.

c) Simmer the sauce until thickened, 5-6 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the butter (see pantry for amount) until melted.

c) Season with salt and pepper.

a) When the bulgur is ready, fluff up the grains with a fork and stir through the pesto.