Step 1

Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened.

Step 2

Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes.

Step 3

Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes.

Step 4

By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper.

Step 5

Serve with plenty of crusty bread.