A tasty, near-instant lunch straight from store cupboard ingredients, with a satisfyingly frugal use of the delicious oils left from a jar of anti-pasti.

(I had been clinging on to an ’empty’ jar of sun dried tomatoes in the fridge for months. Amazingly I’d come under no pressure to dispose of this so can only assume no one had noticed there were in fact no tomatoes in it. Just deliciously herby olive oil. Far too good to waste.)

Serves 1

Ingredients

Cannellini Beans	140	grams (1 small tin, drained)
Olives	30	grams (a small handful or to taste)
Herby Olive oil – from a jar of sun dried tomatoes or anything else you have to hand	1-2	teaspoons
Your favourite bread	1-2	slices, toasted

Equipment

1. Fork!

Method

1. Drain & rinse the cannellini beans. Place in a bowl with enough space for you to mash with a fork.
2. Roughly chop the olives & add to the beans.
3. Add a couple of teaspoons of tasty olive oil – plain, basil, garlic or the dregs from your sun dried tomatoes.
4. Mash with a fork to a coarse texture & simply spread on toast. That’s it. Nothing more complicated. Add some fresh parsley if you want it to be more photogenic than mine.