Crispy Cauliflower Nuggets

While the courgette cooks, pop the cauliflower into a mixing bowl and season with salt and pepper. Add the mayonnaise and toss to coat.

In another small bowl, mix the breadcrumbs with a third of the Central American style spice mix. Season with pepper and stir in the salt and olive oil for the crumb (see pantry for amount).

Add the spicy crumbs to the florets and toss to coat evenly.

Pop the crumbed florets onto a lined baking tray and spread them out in a single layer. Discard any leftover crumbs in the bowl.

When the oven is hot, roast on the top shelf until golden, 25-30 mins.

Once your courgette is nicely charred and is set aside, pop your pan back on medium heat with a drizzle of oil. 

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Stir in the garlic and remaining Central American style spice mix. Cook for 1 min more.

Add the tomato passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to a simmer, then lower the heat and simmer until thickened, 5-6 mins.

Meanwhile, drain and rinse the butter beans in a sieve. Transfer a third to a bowl and crush with the back of a fork.

After 5 mins, add the whole and crushed beans to the stew. Cook until thickened, 5-6 mins.

Season with salt and pepper, then remove from the heat and stir in the sun-dried tomato paste and a knob of butter (if you have any).

Taste and season again if needed. Add a splash of water too if it's a little too thick.