Italian-Style Bean, Tomato & Greens Stew

Boil a full kettle

Chop your potato[es] (skin on) into small bite-sized pieces

Top, tail, peel and finely dice your carrot[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped potato and diced carrot to the pan with a generous pinch of salt and cook for 4-5 min or until slightly browned

While the vegetables are browning, wash your spring greens then pat it dry with kitchen paper

Rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Drain and rinse your cannellini beans

Dissolve your vegetable stock mix in 500ml [650ml] [900ml] boiled water

Once slightly browned, add the chopped garlic, dried oregano and tomato paste to the pan and cook for 1-2 min or until fragrant

Once fragrant, add the drained cannellini beans and sliced spring greens with the veg stock and a small pinch of salt

Cook, covered, for 20 min or until the potato is fork-tender – this is your Italian-style bean, tomato & greens stew

Once the potato is fork-tender, tear half your ciabatta[s] into rough, bite-sized pieces (you'll use the rest later!)

Add the torn ciabatta to the pan and give everything a good mix up

Cook, uncovered, for a further 5 min or until the bread is fully soaked into the sauce

Once done, remove the pan from the heat and stir through most of your grated Italian hard cheese (you'll use the rest later!)

Meanwhile, slice the remaining ciabatta[s] in half

Add the sliced ciabatta to a toaster for 1-2 min or until warmed through

Once warmed through, spread a knob of butter over the toasted ciabatta, then cut each half into triangles – this is your ciabatta toast