Cheesy Curried Beans and Mash

a) Meanwhile, peel and grate the garlic (or use a garlic press). 

b) Trim the cucumber (see ingredients for amount), then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.

c) Drain and rinse the butter beans in a sieve. Grate the cheese.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic and North Indian style spice mix and fry until fragrant, 1 min.

c) Stir in the passata, veg stock paste, butter beans and water for the sauce (see pantry for amount). Season with salt and pepper. 

d) Bring to a boil, then lower the heat and simmer until thickened, 4-5 mins.

a) Meanwhile, in large bowl, combine the red wine vinegar and sugar for the dressing (see pantry for amount). Add the cucumber, season with salt and pepper, then toss to coat.

b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

c) Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

d) Season with salt and pepper. Cover with a lid to keep warm.

a) Once the sauce has thickened, stir through the mango chutney and butter (see pantry for amount). Taste and season with salt and pepper if needed.

b) Add a splash of water if you feel it needs it. Remove from the heat.

c) Next, add the olive oil for the dressing (see pantry for amount) to the bowl with the cucumber. 

d) Just before you're ready to serve, toss the baby leaves through the dressing.