Potato & tomato cassoulet

Preheat the oven to 180°C / Fan 160°C / Gas 4/5.

Heat the oil in a casserole dish and fry the shallots until slightly golden, add the potatoes and paprika and fry over a gentle heat for approximately 2 minutes, stirring all the time to avoid sticking. Add the garlic, tomatoes, vegetable stock, bay leaf, oregano, parsley and fresh basil, Cannellini beans, season with sea salt and black pepper.

Cover and bake for 50 minutes. Remove from the oven and stir gently. If the mixture is too thick, add more stock to achieve the desired consistency. Add the Feta cheese and black olives and cook for a further 5 minutes.

Serve with crusty bread.