Ingredients.

1 onion

1 leek

1 fennel bulb

Knob of butter, dairy-free if vegan

2-3 tbsp olive oil

3 large cloves garlic

2x 400g tins of butter beans, with their water

250ml single soy cream, or it’s dairy alternative

1 tsp miso paste

1 tsp Dijon mustard

Juice of half a lemon, approx. 1 tbsp

1 tsp dried sage

1 tsp dried thyme

½ tsp salt

½ tsp white pepper, or a few twists of freshly ground black pepper

Bagel Topping:

2x bagels, slightly stale ones work best

½ tsp salt

1 tsp garlic granules

Zest of half a lemon

2 tbsp nutritional yeast, could also use a handful of grated parmesan

1-2 tbsp olive oil

Equipment.

oven dish

sharp knife & chopping board

deep frying/sauté pan

Method.

1. Preheat the oven to 200c

2. Prepare the vegetables: peel and finely dice the onion. Trim the tough green parts off the leek, halve it lengthways, wash away any dirt within the layers, then cut into chunks about 1cm thick. Trim the ends off the fennel, then quarter it through the root and slice it thinly. Peel and roughly chop the garlic cloves.

3. Preheat the oven to 200c (ideally on a ‘top heat with fan’ setting)

4. Add a few tablespoons of olive oil and a knob of butter to a deep frying/sauté pan, then add the onions. Fry for a few minutes then add the leek and fennel. Fry on a high heat for around 10mins until soft and nicely caramelised. Stir it occasionally to ensure it doesn’t burn

5. Meanwhile, prepare the bagel topping: cut or break the bagels into little 1cm chunks and place in a mixing bowl. Add the salt, garlic granules, lemon zest and nutritional yeast (or cheese), and give it a good toss to coat. Then add a drizzle of olive oil and toss again. Set aside

6. Add the garlic to the vegetables and cook for a minute, then add all the remaining ingredients. Bring to the boil and simmer for a few minutes. Taste and adjust the seasoning at this point

7. Finally, transfer the filling to an oven-proof dish and top with the bagel chunks.

8. Drizzle with a little more olive oil (if needed) and place in the oven for around 15 mins, or until the topping is crispy and the filling is bubbling. Serve and enjoy!