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 and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins.

Stir in the garlic and cook for 1 min more. Pour in the chopped tomatoes, butter beans (and their liquid), olives and veg stock paste.

Stir in the sugar and butter for the sauce (see pantry for both amounts) and bring to the boil. Simmer, stirring occasionally, until thickened, 10-12 mins.

Meanwhile, preheat your grill to high.

In a small bowl, combine the creme fraiche and grated hard Italian style cheese. Season with salt and pepper. Mix together.

Halve any broccoli stems lengthways.

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 the pie 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.

Bring back to the boil, then add the broccoli and cook until just tender, 3-5 mins.

Once cooked, drain in a colander, then return to the pan. Season with salt and pepper. Toss in olive oil if you'd like.