Crispy Potato Topped Harissa Bean Bowl

Meanwhile, drain and rinse the mixed beans in a sieve.

Add the mixed beans, passata, red wine stock paste and water for the sauce (see pantry for amount) to a large saucepan.

Put on medium-high heat, bring to a boil, then reduce the heat and simmer until slightly thickened, 8-10 mins.

Meanwhile, drain the sweetcorn in a sieve.

Once the sauce has thickened, stir the sweetcorn into the pan.

Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir the harissa paste (add less if you'd prefer things milder), honey and butter (see pantry for both amounts) into the pan until combined.

Season with salt and pepper. Add a splash of water if you feel it needs it.