Try something different tonight with this pear and butter bean traybake with a tasty mushroom gravy.
Ingredients
- 2 Conference pears halved and cored
- 6 mixed-colour baby carrots scrubbed and halved lengthways
- 12 new potatoes washed
- ½ tsp dried sage
- 2 tbsp sunflower oil
- 400 g canned butter (lima) beans drained and rinsed
- Generous pinch of sea salt and black pepper
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Arrange the pears, carrots and new potatoes in a roasting tin, then scatter with the dried sage. Drizzle with the sunflower oil and roast in the oven for 30 minutes.
- Carefully remove the tin from the oven and add the butter beans evenly across the tin. Reduce the oven temperature to 180°C/350°F/gas mark 4 and bake for a further 10 minutes.
- Season generously with sea salt and black pepper just before serving.
- If you can't get hold of baby carrots, use two ordinary carrots, peeled and roughly chopped.
- This recipe is delicious served with mushroom gravy, which brings the sweet and earthy flavors together.