Creamy Harissa Butternut and Butter Bean Gratin

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

In a small bowl, combine the breadcrumbs, olive oil for the crumb (see pantry for amount) and half the hard Italian style cheese. Season with salt and pepper, mix well and set aside. 

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, stir in the garlic and tomato puree. Fry for 1 min.

Add the butter beans and their liquid, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil and simmer for 4-5 mins.

Next, stir in the creme fraiche and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat. Set aside.

Once the butternut is cooked and out of the oven, preheat your grill to high.

Stir the butternut into the sauce, then bring the sauce to the boil on medium high heat. Stir in the harissa and remaining cheese until combined. 

Taste and add salt and pepper if you feel it needs it. Add a splash of water too if it's a bit thick.