Sage and Onion Fava Bean Bake with Boozy Cranberry Sauce

1 hr 20 minMakes 4 servings

A festive vegan-friendly bake of puréed split fava beans layered with caramelised sage onions, topped with a boozy cranberry and port sauce.

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prepPreheat oven to 190°C / 375°F
300 g split dried fava beans	Simmer fava beans & stock 30 min		Stir in butter, purée beans & season	Layer bean purée, onions & purée	Brush top with melted butter	Bake 190°C / 375°F, 30 min until golden	Garnish bake, serve with sauce
600 ml vegetable stock
25 g unsalted butter or vegan alternative (for the onions)	Sauté onions 10–15 min until browned	Stir in sage, remove from heat
3 medium onions, peeled and finely sliced
2 tbsp fresh sage, finely chopped
25 g unsalted butter or vegan alternative (remaining, for the beans)
Salt and freshly ground black pepper to season
Melted butter or oil for brushing
100 g frozen or fresh cranberries	Simmer cranberry sauce 10 min
Finely grated zest of 1 orange
Juice of 1 orange
4 tbsp cranberry jelly
4 tbsp port
100 ml red wine

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