Haricot bean loaf

 This recipe came from a cookbook but unfortunately I didn't note which. It took quite a long time - leek to slice, ginger and three carrots to grate, garlic and parsley to chop. It definitely is worth preparing all the ingredients first!
You cook the leek for five minutes then add ginger, cumin and coriander cook for a minute and then cool.
The recipe recommends a food processor for the next bit but I improvised with a mini chopper and a stick blender. You blend onion, grated carrot, garlic, parsle, sunflower seeds, oat bran, bouillon powder and a can of kidney beans until smooth. Then you add the leek mixture and a can of haricot beans. It all goes in a lined 900g loaf tin (I use a fab non stick baking parchment from Lakeland - no need to oil the tin or the paper) and bake at 150C fan for 40-45 minutes until golden.
The loaf turned out easily, it sliced well and wasn't too crumbly. Made great left overs with salad and I froze some for a rainy day.