Ingredients

• butter beans in water - 1 lb. (500g) (drained)
• large onion - 1 (chopped)
• parsnips - 2 (peeled & chopped)
• celeriac - ½ (1 lb./500g) (peeled & chopped)
• rosemary sprig - 1
• olive oil - 2 tbsp.
• natural peanut butter (smooth) - 1 tbsp.
• nutmeg - ½ tsp.
• eggs - 4

Preparation Instructions

1. Heat the oven to 360°F (180°C).

2. Place the chopped onion, parsnips and celeriac on a baking tray. Add in the rosemary and drizzle with olive oil. Roast for 30 minutes, then cool down and remove the rosemary sprig.

3. Drain and rinse the beans, then place in a large bowl with the roasted vegetables, peanut butter, and nutmeg. Blend with a hand blender until smooth, then season to taste with salt and pepper. If the mixture is too stiff, add 1-2 tablespoons of water. Lastly, add in the eggs and mix well.

4. Place the mixture in a bread tin lined with baking paper. Bake in the oven at 360°F (180°C) for 45-55 minutes. Check with a toothpick for firmness in the middle. Once cooked, cool and chill in the fridge overnight.

5. Serve with fresh crispy bread and pickles, or with