Italian Style Cannellini 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 the garlic into the mushrooom pan and cook for 1 min more. Pour in the chopped tomatoes, cannellini 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.

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 your hotpot until golden, 5-7 mins. TIP: Put the dish onto a baking tray to catch any drips.

While your hotpot grills, pop your (now empty) potato pan on high heat with 0.25 tsp salt and the boiling water from the kettle.

When boiling, add the peas to the water and cook for 2-3 mins.

Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.