Recipe:How to prepare Vegetable and butter bean stew

Few sprigs of rosemary, 80p for 30g

440g tin of butter beans, 49p

Parsley, chopped, 80p for 31g

Crusty White Bread Rolls, 65p for six

From the store cupboard

1 tbsp olive oil

3 garlic cloves

Pinch of dried chilli flakes

1 bay leaf

450ml vegetable stock

Method

Slice the leeks and peel and slice the vegetables. Saute them in the olive oil until the leeks are softened.

Slice the garlic cloves and add to the pan along with dried chilli flakes, rosemary and bay leaf. Pour over enough vegetable stock to cover everything and bring to the boil.

Cover and simmer slowly until the vegetables are tender. Drain and stir in the butter beans and heat through for five minutes.

Top with the chopped parsley and serve with the white crusty bread rolls.