Creamy Harissa Butter Bean Bowl

a) Add the potatoes and garlic to your pan of boiling water.

b) Cook until tender, 15-18 mins.

a) Meanwhile, halve, peel and thinly slice the red onion. Drain and rinse the butter beans in a sieve.

b) Heat a drizzle of oil in a large frying pan on medium-high heat. 

c) Once hot, add the sliced mushrooms and onion. Season with salt and pepper and fry, stirring occasionally, until browned, 8-10 mins.

d) Meanwhile, discard any tough stalks from the kale.

a) Add the tomato puree to the pan and cook, stirring, 1 min.

b) Stir in the chopped kale, creme fraiche, harissa paste (add less if you'd prefer things milder), Worcester sauce, butter beans, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

c) Bring to the boil and simmer until reduced, 3-4 mins.

d) Meanwhile, grate the Cheddar.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.