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

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks. 

c) Trim the courgette. Slice widthways into 1cm thick pieces.

a) Add the courgette and pepper to a baking tray and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.

b) When the oven is hot, roast on the top shelf until softened and browned, 18-20 mins. Turn halfway through.

c) Meanwhile, halve, peel and thinly slice the onion.

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Once hot, add the onion and bacon lardons. Season with salt and pepper and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Reduce the heat to medium-low, then fry for another 4-5 mins, until the onion has softened. 

d) Add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

a) While the onion fries, peel and grate the garlic (or use a garlic press).

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

c) Cut the ciabatta into 1cm slices. Pop them onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

d) Sprinkle over the hard Italian style cheese and bake the ciabatta toasts on the middle shelf of your oven until golden, 8-10 mins. Set aside to cool.

a) Meanwhile, add the garlic to the onion and fry until fragrant, 1 min.

b) Stir in the passata, red wine stock paste, miso paste, butter beans and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

c) When the veg have roasted, stir into the cassoulet. Stir in the butter (see pantry for amount) until melted.

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

a) Spoon the bacon and butter bean cassoulet between your serving bowls.

b) Serve with the cheesy ciabatta toasts for dipping.