Italian Style Butter Bean Hotpot

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mushrooms, season with salt and pepper and cook until browned, 4-5 mins, stirring occasionally. Stir in the garlic and cook for 1 min more. Pour in the chopped tomatoes, butter beans (and their liquid), olives and vegetable stock paste. Stir in the sugar and butter for the sauce (see ingredients for both amounts) and bring to the boil. Simmer until thickened, 10-12 mins, stirring occasionally.

Meanwhile, preheat your grill to high. Put the creme fraiche and grated hard Italian style cheese in a small bowl and season with salt and pepper. Mix together. Trim the green beans.

Fill and boil your kettle. When the bean mixture has thickened, taste and add salt and pepper if needed, then transfer to an appropriately sized ovenproof dish. Layer over the potato slices, overlapping them. Spoon over the creamy sauce in an even layer. Grill on the top shelf of your oven until golden, 5-7 mins. TIP: Put the dish onto a baking tray to catch any drips.

While the pie bakes, pop your (now empty) potato pan on high heat with 1/2 tsp salt and the boiling water from the kettle. Once boiling again, add the green beans and cook until just tender, 3-5 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil if you'd like.