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

b) Halve the pepper and discard the core and seeds. Slice into thin strips, then pop onto a large baking tray. 

c) Drizzle with oil, sprinkle over half the mixed herbs, then season with salt and pepper. Toss to coat.

d) When the oven is hot, roast on the top shelf until tender, 12-15 mins.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with 0.25 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) In the meantime, peel and grate the garlic (or use a garlic press).

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

a) While everything cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and cook, stirring, for 30 secs.

c) Pour in the tomato passata, veg stock paste, butter beans, remaining mixed herbs, sugar and water for the sauce (see pantry for both amounts).

d) Stir to combine and bring to the boil, then lower the heat slightly and simmer until thickened, 4-5 mins.

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

b) Once roasted, add the sliced pepper to your sauce.

c) Stir the creme fraiche and half the hard Italian style cheese through the sauce and bring to the boil, then remove from the heat.

d) Season to taste with salt and pepper.

a) Fluff up the rice with a fork and share between your bowls.

b) Spoon over the creamy butter beans and peppers.

c) Drizzle over the pesto and sprinkle the remaining cheese on top to finish.

Enjoy!