• Heat frying pan on medium high heat and add the oil and butter
  1 tbls olive oil, 1 tbls butter
• Add the onion and fry until translucent and soft
  1 onion finely chopped
• At the garlic and stir into onions
  2 garlic cloves
• Add the tomato paste and spices and continue to stir for one minute
  1 tbls tomato paste, 1/4 tsp ground coriander, 1/4 tsp chilli powder, 1/4 tsp cumin, 1 tsp smoked paprika, Salt and pepper
• Add the beans and stir to ensure and even coating of the onion mix over the beans
  410 4 tin Bambara Beans drained
• Add tin of tomatoes and half a can of water and the sugar
  410 g tin of crushed tomatoes, 1 tsp sugar
• Cook for 20-30 minutes.
• In a separate pan prepare the mince if you haven't already done so by see below for instructions
• Add half a portion of previously prepared Baharat mince - see below

Vegetable Layer

• Make an assortment of vegetables in the air fryer like aubergine, sweet potatoes and green beans dusted in cumin and coriander olive oil salt and pepper and smoked paprika
  1 aubergine sliced 5mm thick, 8 baby sweet potato halved, 100 g fine green beans
• Make a bechamel sauce 300-400ml see notes
  400 g bechamel sauce
• In a baking dish layer the vegetables on the base
• Add the mince and beans mix together and spoon over the vegetables
• Top with bechamel
• Bake in oven for 30 min
• Serve with crème fraîche
• Avocado slices
• Cucumber
• Flat bread

Baharat Mince

• Heat pan on medium high heat. Add the olive oil and fry onion celery and carrots until translucent add garlic and cook for further minute
  2 tbls olive oil, 1 onion finely chopped, 2 celery sticks and leaves finely chopped, 1 carrot grated, 2 garlic cloves minced
• Add the tomato paste to onion mixture and stir to ensure it doesn’t stick. You are looking for a caramelised jammy texture. Add the Baharat stir to ensure an even mixture.
  1 tbls tomato paste, 1 -2 tbls Baharat spice
• Brown the mince in the tomato mixture and add the lentils. cook until meat is browned
  500 g mince, 1 tin lentils drained