Barbecue baked bean bake

A cheap, filling, mostly healthy dinner - vegetarian depending upon your choice of extras. Nice with a crisp green salad, or fresh fruit for pudding.

• Filling
• 1 tbsp olive oil / butter
• 1 large red onion, diced
• 2 tbsp dark brown sugar
• 1 tbsp treacle
• 1 tbsp balsamic vinegar
• 1 tbsp worcestershire sauce (or vegetarian equivalent)
• 1 heaped teaspoon dijon mustard
• 3 large (454g) cans baked beans
• Optional extras - one (or none!) of:
• 4 oz cooked ham, diced
• 4 frankfurters, sliced
• 100g bacon, sliced (cook with the onions if you use this)
• 4 quorn sausages, sliced (no need to cook first)
• Topping
• 2 lbs floury potatoes
• 2 oz butter
• 4 fl oz milk
• seasoning
• 4 oz mature cheddar, grated

Preheat the oven to 180C / 350F.

Peel the potatoes and chop into evenly sized pieces, and boil in salted water while making the filling.

Heat the oil in a large pan, and saute the onion (and bacon if using) until cooked. Add the sugar, treacle, worcestershire sauce, vinegar and mustard; simmer for a minute. Add the beans, and any of the optional proteins other than bacon. Bring to the boil, and simmer for 2 minutes. Pour into a casserole dish.

When the potatoes are fork-tender, drain and mash with the butter, milk and 3 oz of the cheese. Spread over the bean mix and roughen the top with a fork. Sprinkle over the remaining cheese.

Bake for 20-30 minutes or until the filling is bubbling and the top browned.