Sauté the onions, mushrooms, leek, red pepper, garlic and chilli, then add the bouillon, soya sauce and tomatoes. Finally add the beans. Season to taste.

Tip into an ovenproof dish, arrange the sliced cooked potatoes in a layer on top and sprinkle with cheese, or drizzle with olive oil, if you want a vegan dish.

Bake in a hot oven (200° C/gas mark 6) until the top is golden brown. Serve with a green salad or with vegetables, perhaps broccoli.