1. Heat 2 tbsp of the oil in a saucepan or large flameproof casserole dish. Fry the onions for 10 mins until soft, then add the mushrooms and bacon and fry for another 5 mins until golden. Stir in the flour and cook for 2 mins more. Gradually pour in the stock, then bring to the boil and bubble for 2 mins. Add the kale and cook for another 5 mins, then stir in the mustard, crème fraîche, half the tarragon and the lemon juice. Spoon the mushroom mixture into four small baking dishes.
2. Heat the oven to 180C/160C fan/gas 4. Put the butter beans in a food processor with the remaining oil and tarragon and the lemon zest. Blitz until chunky, adding 2-3 tbsp water to loosen if needed.
3. Spoon the butter bean mixture over the filling, smoothing with the back of a spoon. Bake for 20-25 mins until golden. Leave to cool slightly, then serve.
Credit: Esther Clark, Good Food Magazine
Prep time: 15 Mins
Cook time: 50 Mins
3 tbsp rapeseed oil
2 red onions, thinly sliced
500g mushrooms , thickly sliced
70g smoked streaky bacon , sliced into thin strips
2 tbsp plain flour
500ml low-salt vegetable stock
250g kale , roughly sliced
3 tsp wholegrain mustard
2 tbsp reduced-fat crème fraîche
1 tbsp finely chopped tarragon
1 lemon , zested and juiced
2 x 400g cans butter beans, drained and rinsed