2. Heat frypan over medium-high heat with 1 tbsp oil. Peel and slice onion. Chop garlic and rosemary leaves. Add to pan as you go. Cook for 5 minutes until softened.
3. Quarter mushrooms and squash. Add to pan along with drained beans and olives. Stir in 1 tsp paprika, 1 tbsp tomato paste and crumble in stock cube.
4. Stir in 1/4 cup olive oil, crushed tomatoes and 1/2 tin of water. Simmer for 10-12 minutes or until cooked through. Season to taste with salt and pepper.
5. Divide mash and cacciatore among plates. Season with extra pepper if desired.
Add butter to your mash if preferred for a richer flavour.
Brown Onion 1
Garlic 2 cloves
Rosemary 1 sprig
mushrooms 1 punnet (200g)
Yellow squash 4
Cannellini beans 400g
kalamata olives 1/2 tub (100g)
Crushed tomatoes 400g
From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, stock cube (of choice), ground paprika