• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • Roughly chop parsley. • Drain and rinse cannellini beans. • Drain sweetcorn.

• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. Cook soffritto mix and sweetcorn, stirring, until softened, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute.

• Add cannellini beans and All-American spice blend to the pan. Cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the salt, BBQ sauce and the water. Cook, stirring, until well combined, 2-3 minutes. Season with pepper.

• Sprinkle evenly with Cheddar cheese and cover with a lid or foil. • Bake until thickened and cheese is melted, 10-12 minutes.

• Meanwhile, slice bake-at-home ciabatta in half lengthways, then slice each half diagonally across. • Place the butter and remaining garlic in a small heatproof bowl. Microwave in 10 second bursts until melted. Stir through half the parsley. Season with salt and pepper. • Brush garlic butter over the cut-side of ciabatta slices. • Place ciabatta slices directly on a wire rack in the oven. Bake until golden, 5 minutes.

• Divide BBQ baked beans between bowls. • Garnish with remaining parsley. Sprinkle with pickled jalapeños (if using). • Serve with herby garlic bread. Enjoy!