PLANT-BASED meals are becoming increasingly popular. However, a myth persists that vegan food is fiddly to prepare and not hearty or filling.

There’s a great new cookbook out written by a Welsh farmer, Jane Reynolds, called Happy Beans (published by Graffeg), which dispels all the myths. Her recipes are aimed at people who have been working outside all day, and faffy food is definitely not the order of the day!

One of my favourites is this potato casserole – it will fill a few hungry mouths very cheaply, and it is delicious to boot. Such recipes are not only aimed at vegans, but at those who simply bring greater variety into their diet.

Puglian Potato, Onion And Tomato Casserole

Serves 4, Prep time 15 minutes, Cook time 60 minutes

Ingredients:

3 medium potatoes, peeled and sliced

3 medium onions, peeled and sliced 

3 vine-ripened tomatoes, sliced

3 cloves garlic, finely chopped

2-3 sprigs fresh oregano 

Sea salt and black pepper

1 tablespoons Puglian olive oil 

Approximately 400ml vegetable stock

Breadcrumbs

Use the very best ingredients that you can for this recipe. For such a simple dish, the flavours are incredible.

Method:

• Preheat the oven to 180C/350F/Gas 4.

• Grease a terracotta baking dish with a little olive oil. If you don’t have a terracotta dish, any deep ovenproof dish will do.

• Place a layer of sliced onion on the bottom of the dish and drizzle with olive oil. Next, add a layer of potato then a layer of tomato. Sprinkle with garlic, oregano leaves, salt, pepper and another drizzle of olive oil.

• Repeat the layers until all the ingredients are used up. On the top layer, make an attractive pattern with the potatoes and tomatoes.

• Add enough vegetable stock to come about halfway up the dish. 

• Sprinkle the top with breadcrumbs and another drizzle of olive oil.

• Bake for 45-60 minutes until all the ingredients are cooked through, the top is nicely browned and most of the liquid has been absorbed by the vegetables.

• Let the casserole stand for 10 minutes or so before serving.