Ingredients:

• 2 tbsp olive oil
• 2 large onions, chopped
• 500g pumpkin or other squash, deseeded, peeled and diced
• 500g parsnip, diced
• 3 garlic cloves, crushed
• 2 x 425g cans mixed beans, drained
• 780g can tomatoes
• 225ml red wine
• 300ml vegetable stock
• 2 large sprigs fresh thyme
• 1 tbsp sugar
• 75g breadcrumbs
• 25g parmesan (or similar), grated

Method:

1. Heat oven to 180C/fan 160C/gas 4.
2. Heat the oil in a large pan, add onions, then fry for 5 mins until golden.
3. Add squash, parsnips and garlic and cook for a further 3 mins.
4. Stir in beans, tomatoes, wine, stock, thyme, sugar and season to taste.
5. Bring to the boil, then transfer to a large casserole dish, ensuring beans and vegetables are covered with liquid.
6. Sprinkle the top with breadcrumbs and cheese.
7. Cover and cook for 40 mins.
8. Uncover, stir well and cook for a further 40 mins.