a) Boil a full kettle.

b) While it boils, chop the potatoes into 2cm chunks (no need to peel). Peel the garlic cloves.

c) Pour the boiled water into a large saucepan with 1/2 tsp salt for the potatoes.

a) Add the potatoes and garlic to your pan of boiling water.

b) Cook until tender, 15-18 mins.

a) Meanwhile, halve, peel and thinly slice the red onion.

b) Drain and rinse the butter beans in a sieve.

c) Heat a drizzle of oil in a large frying pan on medium-high heat. 

d) Once hot, add the sliced mushrooms and onion. Season with salt and pepper and fry, stirring occasionally, until browned, 8-10 mins.

a) Add the tomato puree to the pan and cook, stirring, 1 min.

b) Stir in the creme fraiche, harissa paste (add less if you'd prefer things milder), Worcester sauce, butter beans, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

c) Bring to the boil and simmer until reduced, 3-4 mins.

a) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

b) Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.

a) Share the mash between your plates.

b) Top with the harissa butter beans.

c) Crumble over the Greek style salad cheese and scatter with the flaked almonds to finish.

Enjoy!