Italian Inspired Butter Bean Cassoulet

Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. 

Once hot, add the garlic and tomato puree and cook until fragrant, 1 min.

Once fragrant, add the red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts) to the pan. Stir to combine.

Bring the sauce to the boil, then stir through the butter beans and tomatoes.

Lower the heat and simmer until slightly reduced and the tomatoes have softened, 15-17 mins.

Meanwhile, halve the ciabatta. When the cassoulet has 5 mins remaining, toast the ciabatta halves in your toaster until golden.

Once toasted, drizzle with oil and season with salt, then cut diagonally into triangles.

Stir the butter (see pantry for amount) through the cassoulet until melted. 

Stir in the roasted courgette. Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.