Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut the bell pepper into thin strips.

Put the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain and rinse the butter beans in a sieve. Roughly chop the parsley (stalks and all).

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Into an appropriately sized ovenproof dish, add the butter beans, garlic, red wine stock paste, sun-dried tomato paste, passata, prawns, sugar and water for the soup (see pantry for both amounts).

Mix well to combine, then season with salt and pepper. Pop a lid on the pan (or cover with foil).

Bake on the middle shelf of your oven until the sauce has thickened and the prawns are cooked through, 15-20 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Meanwhile, halve the ciabatta.

If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.

When your cassola has 1-2 mins left, carefully remove the dish from the oven and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Once everything's ready, stir the cooked pepper, cheese and butter (see pantry for amount) into the cassola.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Share the cassola between your serving bowls.

Sprinkle over the parsley. Serve the toasted ciabatta alongside for dipping.

Enjoy!