Veggie Beanie Pie

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the onion and fry until golden and soft, stirring occasionally, 5-6 mins. Add the Central American style spice mix and half the garlic, stir and cook for 1 minute then pour in the finely chopped tomatoes, mixed beans, a pinch of salt and a pinch of sugar. Stir in the stock powder and pour in the water (see ingredients for amount).

Bring the mixture to the boil, reduce the heat to medium-high and simmer until the sauce has thickened, 8-10 mins. Add a splash of water if the mixture is looking a little dry. While the mixture simmers, halve, peel and thinly slice the shallot. Trim the green beans. Break the feta up into small pieces.

Mix the roasted pepper into the bean mixture, then pour into a rectangular ovenproof dish. Unroll the pastry and cover the filling. TIP: It doesn't matter if the pastry sits just on top of the mixture or goes over the edge of the dish, it will depend on the size of your dish! Make a small hole in the middle of the pastry. Bake on the top shelf of your oven until the pastry is puffed and golden, about 15-20 mins.

Wash out your frying pan, pop back on medium-high heat with a drizzle of oil. When hot, add the green beans and a pinch of salt and pepper. Stir-fry until starting to char, 3-4 mins. Add in the shallot and stir-fry until golden and soft, 4 mins. Add the remaining garlic and cook for 1 minute more. Add a splash of water, cover the pan with a lid or some foil, allow the beans to steam until tender, 2-3 mins. Remove from the heat and set aside..