Recipe of the Week Roast Peppers and Tomatoes with Butterbean Mash

A delicious hearty meal for those colder evenings, this recipe is sure to be a new family favourite.

A herby, garlicky, warming veggie treat from Nigel Slater. It’s a cinch to put together and celebrates three of the great seasonal veg of the moment – peppers, tomatoes and aubergines.


400g small peppers

250g cherry tomatoes

400g aubergine

6 garlic cloves

3 large sprigs rosemary

5 tbps olive oil

2 x 400g cans butterbeans



Set the oven at 200C/gas mark 6. Place the peppers, cherry tomatoes and aubergines in a roasting tin.

Tuck in the six fat garlic cloves, still in their skins, and the rosemary among the vegetables, then spoon over the olive oil.


Let the vegetables roast in the preheated oven for about 30 minutes, until they are approaching softness, then push them to one side of the tin and tip the butter beans into the tin.

Stir the beans to coat them in oil and roasting juices, then return to the oven and cook for a further 20 minutes until all is soft and golden.

Remove the garlic from the roasting tin and squeeze each clove from its skin into the bowl of a food processor.

Tip in the warm beans and process to a thick, fluffy purée. Check the seasoning then pile the purée on to a serving plate and place the vegetables on top. Spoon over any juices.