CREAMY BUTTER BEAN, HAM & LEEK PIE

1. Heat the oil and butter in a flameproof casserole dish over a low-medium heat and cook the onion and leeks for 10-15 mins, stirring often until soft and beginning to caramelise.

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2. Turn up the heat slightly and stir in the garlic, sage leaves and most of the thyme. Season with black pepper. After a couple of minutes, stir in the flour and cook for 2 mins more.

3. Crumble the stock cube into a jug and top up with 250ml water. Stir the stock into the pan, adding it slowly and mixing to prevent lumps forming. Bring to a gentle simmer.