Charred Courgette & Creamy Tomato Butter Beans

Heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt, pepper and a squeeze of lemon juice, then remove from the heat. Cook in batches if necessary.

Transfer to a bowl and cover to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, drain and rinse the butter beans in a sieve. Halve the ciabatta.

Preheat your grill to high. 

Once softened, add half the garlic to the onion and cook until fragrant, 1 min.

Stir in the passata, red wine stock paste, butter beans, sugar and water for the sauce (see pantry for amount). Bring to the boil and simmer, 3-4 mins.

Meanwhile, lay the ciabatta onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with olive oil. Grill until golden, 5-6 mins.

Add the creme fraiche and spinach to the butter bean pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the hard Italian style cheese and butter (see pantry for amount) until melted, then remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.