Tomato & cannellini bean stew with gremolata

Heat the oil in a large saucepan and add the onions and carrots. Fry gently for 5 minutes, until the onions start to colour. Tip in the tomatoes, olives, beans (including the liquid) and mixed herbs. Season with a little salt and plenty of freshly ground black pepper. Cook gently for 20 minutes, stirring occasionally, until the carrots are tender.

For the gremolata, combine the lemon zest, garlic and parsley in a small bowl. Heat a frying pan, then heat the tortillas according to pack instructions.

Stir the pesto into the stew and cook for 2 minutes. Ladle into bowls and serve, with the gremolata and tortillas alongside.