Braised Butter Beans with The Moreish One

Ingredients

• 1 bulb garlic

• 1 lemon

• 1 large tomato (beefsteak or other heirloom varieties are perfect)

• 5 leaves cavalo nero

• 1/3 jar The Moreish One, Charred Aubergine  Pickle

• 1 large jar Bold Beans Butter Beans

• Vegan soft cheese (ricotta or feta are great)

• Toasted bread to serve

Method

1. Preheat the oven to 160C. Place the lemon and whole garlic bulb on a small oven tray and bake for 20 minutes or until completely soft. Once cool enough to touch, peel the garlic and put aside. Cut the lemon in half and scoop out the flesh.

2. While the garlic and lemon are cooking, cut the tomato into bite sized pieces and marinate in a bowl with a bit of olive oil, salt and pepper. Tear the cavalo nero away from the stems. Rinse and then massage with a little olive oil and seasoning until dark green, soft and ready to eat.

3. In a large skillet, heat a little olive oil. Add the garlic and lemon flesh to the pan and cook over a medium low heat for a minute. Add in a third of a jar of The Moreish One, with a third of the tomato pieces. Add in half a cup of water and leave to simmer and thicken. Pour in the butter beans and cook for a few minutes until heated through. Check seasoning.

4. To serve, toss through the remaining marinated tomatoes and cavalo nero. Finish with some dollops of soft cheese, extra lemon zest, a drizzle of olive oil and some freshly cracked black pepper. Serve with toasted bread and enjoy!