Spring into action. Spring veg casserole

Theres nothing better than cooking with fresh produce that is in season, so spring time is a great time for cooking. People always seem to be saying that they have no time for cooking sothis recipe is a really quick and easy spring veg casserolethat you are going to love. It is so tasty when served up with garlic bread.

                    Serves 4                              Prep ime 5 mins                        Cook time 30 mins 
        

Ingredients:

• Olive oil (2 tbsp)
• 2 leeks
• Sliced carrots (100g/3oz)
• 1 small swede or 4 small turnips, peeled and diced
• 2 garlic cloves, finely chopped
• Vegetable stock cube (500g/18oz)
• Spring greens (150g/5oz), shredded
• 1 tin of borlotti beans (400g/14oz), drained
• 1 garlic bread
• Pesto (2 tbsp) (optional)

 Method:

1. Preheat oven to 200ºC/180°C fan/gas mark 6.
2. Heat the oil in a large saucepan and add the leek, carrots, turnips and garlic. Fry over a low heat for 10 minutes, until the vegetables are soft and golden.
3. Add the stock to the pan. Season and bring to the boil. Cover and simmer for 10–15 minutes until the vegetables are tender.
4. Add the drained beans and shredded greens, then cover the pan and simmer for five minutes until piping hot and cooked through.
5. While the casserole is cooking, heat the garlic bread following the pack instructions. Stir the pesto (optional) into the casserole, and serve with warm garlic bread.