Trim the courgette and slice into 1cm thick rounds.

Halve, peel and thinly slice the onion.

Zest and cut the lemon into wedges (see ingredients for amount).

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

When hot, add the courgette and cook until charred, 3-4 mins each side.

Once cooked, season with salt, pepper and a squeeze of lemon juice, then remove from the heat. Cook in batches if necessary.

Transfer to a bowl and cover to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once hot, add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, drain and rinse the butter beans in a sieve. Halve the ciabatta.

Preheat your grill to high. 

Once softened, add half the garlic to the onion and cook until fragrant, 1 min.

Stir in the passata, red wine stock paste, butter beans, sugar and water for the sauce (see pantry for amount). Bring to the boil and simmer, 3-4 mins.

Meanwhile, lay the ciabatta onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with olive oil. Grill until golden, 5-6 mins.

Add the creme fraiche and spinach to the butter bean pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the hard Italian style cheese and butter (see pantry for amount) until melted, then remove from the heat.

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

Share the creamy butter beans between your bowls.

Top with the charred courgette. Sprinkle over the lemon zest.

Serve your garlic bread alongside.