Garlicky Mushrooms with Provencal Stew

In a bowl, mix the breadcrumbs with the chopped parsley, melted butter and half the garlic. Season with 1/2 tsp of salt and a good grind of black pepper. Fill the mushrooms with this filling and place on a baking tray. Cook in the oven for 15 mins or until the breadcrumbs are nice and golden.

Now for the stew! Peel and finely chop the red onion. Chop the ends off the courgettes, cut in half lengthways, then again lengthways to create four long strips. Roughly chop each long strip into chunks at 1cm intervals. Pick the basil leaves and set aside for later. Drain the cannellini beans in a colander and rinse under cold water.

Add 3 tbsp of olive oil to a saucepan on medium heat. Add the red onion and sweat for 5 mins or until the onions are translucent. Add the courgettes and cook for another 10 mins. Season with 1/2 tsp of salt and a good grind of black pepper and then add the remaining garlic. Cook for a further minute.

Stir in the tomato passata and bring the stew to the boil. Once boiling, reduce the heat to low and simmer for 8 mins or until the sauce has reduced by a third. Add the cannellini beans and cook for another minute. Just before serving, tear and stir in the basil leaves.