Ingredients

• 1 tbsp olive oil, plus extra to drizzle
• 1 large (180g) red onion, roughly chopped
• 400g leeks, roughly chopped
• 400g brown mushrooms, roughly chopped
• 1 tsp ground cinnamon
• 2 tsp dried oregano
• 2 tsp dried tarragon/fennel seeds
• 1 tsp ground black pepper
• 1 vegetable stock cube, crumbled
• 1 x 400g mixed beans with juice
• 2 tbsp tamari or soy sauce
• 3 tbsp tomato purée
• 1 tbsp cornflour
• 250ml hot water
• 400/500g potato, scrubbed and left unpeeled, cut into thin (1–2mm) rounds

Method

Heat the oil in the Remoska over a medium heat, add the onion, leeks and mushrooms, season with salt and sweat down for 15 minutes.

Add the remaining ingredients except the potato, stir until all the elements combine and bring to a gentle simmer for 5 minutes.

Place the potato slices on top in an overlapping layer, drizzle with olive oil and sprinkle generously with salt. Bake in the Remoska for 45 minutes until the potato is cooked and browned, and the mixture is bubbling away underneath. Leave to stand for 5 minutes before serving.