Serves 6 | Prep & Cooking time | 1h30m


– 2 tbsp HOF chilli extra virgin olive oil
– 400g canned butter beans, drained and rinsed
– 2 celery sticks, thinly sliced
– 1 large grated carrot
– 1 large onion, finely chopped
– 4 garlic cloves, thinly sliced or crushed
– 7 large vine tomatoes, slightly puréed
– 1 large vine tomato, circular thin slices
– 10g fresh dill, chopped
– Sea salt and black pepper to taste

Preheat the oven to 180C. Meanwhile, in a pan slightly heat half of the olive oil and fry the onion, celery, carrot and garlic, stirring occasionally for 5 minutes until softened and translucent. Then mix in the puréed tomatoes, and season with salt and black pepper. Remove from the heat, add into a baking dish, stir in the fresh dill and arrange the sliced tomato on top. Bake for about 40 minutes, until the sauce has slightly thickened and reduced. Sprinkle the remaining fresh dill, and drizzle the remaining olive oil on top. Can be enjoyed warm or at room temperature.