Smoky White Bean & Ricotta Traybake

1Heat the oven to 200C/180C fan/gas 6.

2Mix half the olive oil (2 tbsp) with the garlic, tomato purée (1 tbsp), paprika, veg stock and thyme in a roasting tin.

3Stir in the roasted veg and beans, nestle the ricotta (250 g) in the middle and drizzle with the remaining oil.

4Season and roast for 30-35 mins, until reduced and golden.

5Serve with crusty bread for dipping and a green salad in a lemony dressing.