A herby, garlicky, warming veggie treat
Set the oven at 200C/gas mark 6. Place 400g of small peppers, 250g of cherry tomatoes and 400g of small aubergines in a roasting tin. Tuck 6 fat garlic cloves, still in their skins, and 3 large sprigs of rosemary among the vegetables, then spoon over 5 tbsp of olive oil. Let the vegetables roast in the preheated oven for about 30 minutes, until they are approaching softness, then push them to one side of the tin and tip a 650g jar (or 2 x 400g cans) of butter beans into the tin. Stir the beans to coat them in oil and roasting juices, then return to the oven and cook for a further 20 minutes until all is soft and golden.
Tip in the warm beans and process to a thick, fluffy purée
Nigel Slater’s roast peppers and tomatoes, butter bean mash recipe