Lazy SUNDAY LUNCH

Take it easy with our prepare-ahead feast that's ready when you are

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THE MENU FOR 6

TO START

French onion soup

FOR THE MAIN

Slow-cooked beef casserole

ON THE SIDE

Spinach and kale gratin, and Harissa and bay butter potatoes

FOR PUD

Pear and blackberry tart 

French onion soup with cheese and Marmite toasts

Our British twist on the French classic can be made ahead of time, ready to warm up to serve with the oozy cheese toasts.

Serves 6 as a starter (or 4 as a main)

Ready in 1 hr 25 mins

40g butter, plus 1tsp

1.25kg (4-6 large) onions, finely sliced

2tbsp plain flour

3 garlic cloves, crushed

200ml dry cider

2 x 500ml pouches fresh beef stock

For the toasts:

1 bunch spring onions

6 slices of baguette

2tsp Marmite

40g mature Cheddar, grated

1 In a large, heavy-based pan that has a lid, melt the 40g butter, then cook the onions over a medium heat, covered, for 10 mins. Remove the lid and keep cooking, stirring regularly, for 30 mins or so, until the onions have caramelised.

2 Stir in the flour and garlic and cook for 5 mins more. Increase the heat, pour in the cider, and bubble until very little liquid remains.

3 Add the stock, then simmer for 40 mins. Season and set aside until ready to serve.

4 For the toasts, melt the 1tsp butter in a frying pan and gently fry the spring onions for 3-4 mins until wilted.