Runner bean and tomato casserole recipe

Ingredients

• 500 g runner beans
• 1 large onion, roughly chopped
• 20 ml extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 50 ml dry white wine
• 1 x 400g/14oz tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 pinch caster sugar
• 250 ml vegetable stock
• 2 tbsp finely chopped parsley
• 2 spring onions, finely sliced
• 50 g fresh breadcrumbs
• 2 tbsp pistachio nuts, crushed
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 100 g feta
• 250 g Maris Piper potatoes, or other potatoes suitable for mashing
• 50 ml extra-virgin olive oil
• 1 pinch grated nutmeg
• 250 g carrots
• 1/2 tsp ground coriander (cilantro)
• 1 drizzle of extra-virgin olive oil
• 2 tbsp finely chopped fresh mixed herbs (mint, coriander/cilantro, parsley)