In a fry pan heat 3tbs oil and 50gms butter
Saute in this mix
1 sliced leek
1 halved and sliced red onion
1 sliced red capsicum
150gms diced swiss mushroom
50gms diced oyster mushrooms
400gm tin of cannelloni beans
2 sliced garlic cloves
3cm grated ginger
2tsp mustard
1 cup vegetable stock
Thicken with a tbs of flour
Season with salt, pepper, chilli flakes dried tarragon
Separately cook a handful of diced Dutch carrots
Combine in a baking dish
Add a generous handful of grated cheese
Stir through 300gms of cream
Top with panco bread crumbs and bake until golden
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