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 one side of a large baking tray. 

c) Halve any thick broccoli stems lengthways and add to the other side of the tray. TIP: Use two baking trays if necessary.

d) Drizzle with oil, sprinkle over half the Italian style herbs, then season with salt and pepper. Toss to coat.

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

b) Meanwhile, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

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

d) 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 medium frying pan on medium heat.

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

c) Pour in the tomato passata, vegetable stock paste, butter beans, remaining Italian style 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) Once the veg has roasted, add the peppers to your stew, keeping the broccoli on the tray.

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

c) Season to taste with salt and pepper.

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

b) Spoon over your butter bean stew and top with the roasted broccoli.

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

Enjoy!