Plant-Based
A rustic tomato and rosemary bean stew simmered with capsicum, carrot and capers, spooned over golden baked polenta for a hearty, Italian-inspired meal
tinned butter beans, chopped tomatoes, capers, tomato paste sachet, instant polenta, parsley, cherry tomatoes, green capsicum, carrot, rosemary sprig, brown onion, garlic clove
