Spanish Butter-Bean Stew

Heat a splash of oil in a large saucepan on medium heat and add half the shallot. Cook, stirring, until soft, 2-3 mins. Stir in the rice and then the vegetable stock. Bring to the boil, reduce the heat to medium-low and cover with a lid. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.

Meanwhile, remove the ends from the courgette, halve lengthways and slice into 1cm thick half moons. Heat a splash of oil in the now empty frying pan and add the remaining shallot. Cook, stirring, until softened, 3 mins. Add the courgette, dried oregano and smoked paprika and cook for 1 minute. Add the diced tomatoes and red wine stock pot. Bring to the boil, stirring to dissolve the stock pot, lower the heat and simmer until thick, 10 mins.

While the stew cooks, drain and rinse the butter beans in a sieve. Roughly chop the parsley and black olives. Zest the lemon then chop into wedges. In a small bowl, stir together the toasted almonds, parsley, olives and a good pinch of lemon zest. Season with plenty of pepper, taste and add more lemon zest if necessary.

When the stew has thickened mix in the butter beans. Add the spinach a handful at a time, stirring until wilted and heated through. Season to taste with salt and pepper. Fluff up the rice with a fork and stir through the remaining lemon zest.