Garlic Mushrooms on Creamy Cashew Cannellini Beans

Halve the ciabatta and lay on your board, cut-side up.

Spread over one third of the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Set aside for now.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the remaining onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins. 

Meanwhile, halve any thick broccoli stems lengthways and pop onto one side of a large baking tray. 

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, pop the tray onto the middle shelf of your oven and roast until the broccoli is tender and crispy, 10-12 mins.

Once the onion has softened, add the chermoula and fry for 30 secs. 

Next, stir in the cashew butter, water for the sauce (see pantry for amount) and cannellini beans, including the liquid they come in. Stir really well until the cashew butter has disolved. 

Bring to the boil, then lower the heat and simmer, 1-2 mins. Add a splash more water if needed.

Remove from the heat, season with salt and pepper and cover to keep warm. 

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

When hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, pop the garlic ciabatta onto the other side of the broccoli tray and back into the oven to bake until golden, 4-5 mins.

Once the mushrooms are browned, add the remaining garlic and fry for another min. Season with salt and pepper and remove from the heat.