Magic beans

3 tbsp vegetable oil100g onions, finely chopped2 x 400g tins of chickpeas, drained and rinsed115g potato, peeled and roughly chopped½ tsp kashmiri chilli powder1 heaped tsp coarsely crushed fennel see

SERVES 4 | PREP 10 MINS COOK 30 MINS | EASY | 2 tbsp vegetable oil1 large onion, finely chopped4 garlic cloves, grated15g ginger, grated1 green chilli, finely chopped (optional)2 tbsp medium curry pow

Ingredients (Serves 4) 1 tbs vegetable oil 1 red onion, chopped 1 tsp ground cumin 1 tsp chilli powder 400 g can red kidney beans, drained and rinsed 400 g can cannellini beans, drained and rinsed 1 c

By Rosie Millen Serves 3-4 | Prep 15 mins plus resting | Cook 35 mins 2 x 400g tins of black beans, rinsed and drained125g pine nuts150g cashew nuts4 garlic cloves, crushed4 sage leaves, chopped50g oa

Hunker down this autumn with warming recipes from The Farm Kitchen, a gorgeous new recipe book that celebrates the seasons, by Abby Allen of Pipers Farm in Devon.

By Clodagh McKenna Serves 4 | Prep 15 mins | Cook 25 mins 50g vegan butter1 onion, roughly chopped1 potato, peeled and roughly chopped2 garlic cloves, crushed2 celery sticks, sliced1½ litres hot veget