Mixed bean bake

Serves 6

2 tbsp olive oil
3 large leeks, trimmed and sliced
1 garlic clove, crushed
250g mushrooms, sliced
1 x 400g can aduki or red kidney beans, drained and rinsed
1 x 400g can butter beans, drained and rinsed
1 x 400g can chopped tomatoes
3 tbsp tomato purée
4 tbsp chopped parsley
salt & freshly ground black pepper

For the cheese sauce:
30g butter
30g plain flour
300ml milk
1 egg, beaten
125g Cheddar cheese, grated

1. Heat the olive oil in a large saucepan. Add the leeks and cook gently, stirring, for a few minutes until softened but not coloured. Lift out with a slotted spoon and set aside.

2. Add the garlic and mushrooms and cook, stirring occasionally, for about 5 mins. Add the canned beans, tomatoes, tomato purée, add 3 tbsp of the parsley. Season with salt and pepper. Bring to the boil, cover and simmer very gently for 20mins.

3. Meanwhile, make the cheese sauce: melt the butter in a small saucepan, add the flour, and cook, stirring for 1 min. Remove the pan from the heat and gradually blend in the milk. Bring to a boil, stirring constantly until the mixture thickens. Simmer for 2 - 3 mins, then leave to cool slightly. Stir in the egg and cheese, and season with salt and pepper.

4. Transfer the bean mixture to an ovenproof dish and arrange the leeks on top. Pour the cheese sauce over the leeks and bake in a preheated oven at 190°C (170­°C fan , gas 5) for 30 mins or until the top is golden. Serve hot, sprinkled with the remaining parsley.

(Mary Berry's Complete Cookbook)