One Pan Garlicky Mushroom, Butterbean and Mascarpone Waffles

This one's for when you want something that feels like a proper meal but can't be bothered with loads of washing up. One pan, ten minutes, garlicky mushrooms and butterbeans on waffles with lemony mascarpone. It's savoury, it's satisfying, it's sorted. Let's go. 

(Serves 2)

• 4 Griddle Original Wholegrain Waffles (you could also use the Protein Original)
• 200g mushrooms, sliced (any variety)
• 1/2 tin (200g) butterbeans, drained and patted dry
• 2 garlic cloves, chopped into small pieces
• 1 tbsp olive oil
• 3 tbsp mascarpone
• Zest of half a lemon
• Salt & pepper
• Optional: fresh dill & chilli flakes to finish

1. Heat the olive oil in a large frying pan over medium heat. Chuck in the mushrooms and let them cook for 5 minutes, stirring now and then until they're starting to go golden.

    

2. Add the butterbeans and garlic to the pan and cook for another 3 minutes. Season with salt and pepper to taste.

    

3. While the pan's finishing up, pop your waffles in the toaster.

    

4. Mix the lemon zest into the mascarpone.

    

5. Spread the lemony mascarpone on each waffle, pile on the warm garlicky mushrooms and butterbeans, then finish with fresh dill and chilli flakes if you fancy it.

    

Done. Eat it while it's hot and the mascarpone's all melty.