Chilli bean bake

This is real comfort food and it's dead easy to put together. With a beautifully mellow flavour, creamy and spicy at the same time, it's just the thing for a cool autumn evening. It's great made with sprouting or tenderstem broccoli, but you can also use the lovely greens called cime di rapa (or less glamorously turnip tops). They go really well with the sage, chilli and squash.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large sauté pan or a saucepan and add the onion. Cook gently over a medium heat until it starts to take on some colour, then add the garlic and the squash or pumpkin. Continue to cook for another 5 minutes, then sprinkle in some chilli flakes and the sage

Step 2

Season with salt and pepper and pour in the wine or water and the beans. Blitz 150g of the cherry tomatoes until smooth, then add these to the pan. Arrange the broccoli over the top, then bring the liquid to the boil. Turn the heat down to a simmer and cover until the broccoli has steamed to al dente.

Step 3

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Step 4

Spoon the contents of the pan into a large ovenproof dish and cover with the mozzarella. Tuck the rest of the cherry tomatoes in between the mozzarella.

Step 5

Bake in the preheated oven for about half an hour, or until bubbling and lightly browned. Serve sprinkled with a few more chilli flakes if you like. Nice with a crisp green salad.