Mushroom and Borlotti Beans Stew (v)

In a large frying pan, heat a glug of oil over a medium-high heat. Fry the carrot, leek, rosemary sprigs and bay leaf until the carrot is soft and beginning to colour, stirring occasionally, 6-8 mins. Don't forget to remove the rosemary and bay leaf before serving!

In the meantime, place the portobello mushrooms on a lined baking tray. In a small bowl mix half the grated garlic with 1 tbsp of olive oil per person and add a pinch of salt and pepper. Drizzle the oil over the mushrooms. Roast on the top shelf of your oven for 20 mins, then remove and set aside.

Add the Provencal herbs, sliced closed cup mushrooms and remaining garlic to the frying pan, stir. Cook for 3 mins, then add the beans, stock pot and water (see ingredients for amount). Stir to dissolve the stock pot, bring to the boil, then lower the heat and simmer until thickened slightly, 10-15 mins. Meanwhile, add a drizzle of olive oil and a sprinkling of salt to the top of the ciabatta, wrap in foil and warm on the middle shelf of your oven for 15 mins.

Heat a small frying pan over medium- low heat and toast the hazelnuts until lightly coloured. Remove from the pan and roughly chop. Roughly chop the parsley (stalks and all). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). In another small bowl, mix together the hazelnuts, half the chopped parsley and the olive oil (see ingredients for amount). Season to taste with a pinch of salt and pepper. Set aside.