Ingredients

• 6 garlic cloves
• peeled
• 250ml/9fl oz extra virgin olive oil
• 1 tsp salt
• 1 tsp sherry vinegar
• 2 tbsp olive oil
• 50g/2oz breadcrumbs
• 3 red onions
• peeled and finely chopped
• 4 garlic cloves
• chopped
• 750g/1lb 10oz potatoes
• unpeeled
• cut into large cubes
• 250ml/9fl oz vegetable stock
• 4 tomatoes
• peeled
• chopped
• 1 can cannellini beans
• drained
• 1 handful fresh mint leaves
• 1 tbsp fresh parsley
• chopped
• 75g/2½oz butter
• ½ lemon
• juice only

Directions

• Preheat the oven to 180C/350F/gas 4.
• For the garlic dip
• place the garlic into a baking dish and drizzle over the olive oil. Toss well to coat
• then roast in the oven for 25 minutes
• or until the garlic is soft and golden.
• Transfer the garlic and oil into a food processor
• add the salt and sherry vinegar and blend to a smooth purée. Set aside.
• For the potato and bean stew
• heat the olive oil in a pan and gently fry the breadcrumbs for 3-4 minutes
• or until softened. Add the onions and garlic and cook for 8-10 minutes
• or until the onions are soft and translucent.
• Add the potatoes and stock to the pan
• then reduce the heat and allow to simmer for 10-12 minutes.
• Add the tomatoes and beans and simmer for another 4-5 minutes
• then stir in the herbs
• butter and lemon juice.
• To serve
• spoon the stew into serving bowls. Serve the garlic dip alongside
• or spoon over the stew.