Spring veg casserole with garlic bread

  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4


2 tbsp olive oil
2 leeks, sliced
100g Chantenay carrots
1 small swede or 4 small turnips, peeled and diced
2 cloves garlic, finely chopped
500g Cooks’ Ingredients Vegetable Stock
150g spring greens, shredded
400g can essential Waitrose Borlotti Beans, drained
1 Waitrose Roasted Garlic Flatbread
2 tbsp Waitrose Green Basil Pesto (optional)


1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a large pan and add the leek, carrots, turnips and garlic. Cook over a low heat for 10 minutes until soft and golden.

2. Add the stock, season and bring to the boil. Cover and simmer or 10–15 minutes until the vegetables are tender. Add the drained beans, shredded greens then cover the pan and simmer for 5 minutes until piping hot and cooked through.