Creamy One-Pot Lentil Stew

Add ½ the garlic to the butter. Cut slices into the rosemary panini, 2 cm apart, cutting almost to the base but not the whole way through. Spread the garlic butter between each slice, then wrap the bread in foil and bake for 10-12 minutes, or until the bread is warmed through. Turn off the oven and leave the garlic bread inside to keep warm until serving.

While the rosemary garlic bread is baking, heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the onion, leek and carrot to the saucepan and season with salt and pepper. Cook, stirring, for 3-4 minutes or until softened. Add the thyme and remaining garlic and cook for a further 1-2 minutes or until fragrant.

Add the lentils, water (see ingredients list) and crumble in the vegetable stock cube. Bring to a boil, then reduce the heat to medium and simmer for 4 minutes or until reduced by 1/3rd.

While the lentils are simmering, finely chop the silverbeet. Once the lentils have reduced, add the silverbeet and cooking cream (see ingredients list) to the saucepan and cook, stirring, for 2-3 minutes or until the silverbeet is wilted. Remove the pan from the heat and season to taste with salt and pepper.