Creamy One-Pot Loaded Lentil Bowl

Add 1/2 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 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 the boil, then reduce the heat to medium and simmer for 4 minutes or until reduced by a third.

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