Tomato and coconut cassoulet

• Olive oil
• 1 leek, washed, trimmed and roughly sliced
• 1 clove of garlic, peeled and finely chopped
• 1 red chilli, deseeded and finely chopped
• 1cm thick piece of fresh ginger, the size of a 50p piece, peeled and roughly chopped
• sea salt and freshly ground black pepper
• 400g tin chopped tomatoes
• 4 tablespoons coconut milk
• 400g tin or jar haricot beans, drained
• 500g vine or cherry tomatoes, halved
• a bunch of fresh basil
• 4 slices sourdough bread

Instructions

1. 1

   Preheat the oven to 180 degrees celsius (fan).

2. 2

   First heat an ovenproof pan on a medium heat and add a slosh of olive oil. Throw in the leeks, garlic, chilli and ginger and a pinch of salt and pepper, then turn the heat down and cook for 10 minutes, until the leeks are soft and sweet.

3. 3

   Next, add the tinned tomatoes, coconut milk and beans and simmer for a couple of minutes, then take off the heat. Check the seasoning, and add more salt and pepper if needed.

4. 4

   Scatter over the fresh tomatoes, followed by the basil, the tear the slices of bread into chunks and push them into the gaps between the tomatoes. You are looking for a covering of tomatoes and chunks of bread.

5. 5

   Drizzle the lot with olive oil and pop it in the oven for 30 minutes, until the tomatoes have shrunk and sweetened and the bread is crisp and golden. Allow to sit for a few minutes before piling onto plates with a lemony green salad.