Wrap the River Cobbler in a foil parcel and place in the oven for 20 minutes at 185 (fan assisted)
In a large saucepan, sauteed diced butternut squash, 2 frozen spinach pellets for 5-7 minutes.
Add the can of mixed beans and passata and cook on medium for 15 minutes until the sauce thickens
Serve with sour dough.
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