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

b) Halve the baby plum tomatoes and pop them onto a medium baking tray.

c) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until softened, 10-12 mins.

d) Meanwhile, drain and rinse the butter beans in a sieve.

a) Pour the boiled water for the bulgur (see pantry for amount) into a medium saucepan on high heat, then stir in the bulgur wheat and half the veg stock paste.

b) Bring back to the boil and simmer for 1 min.

c) Put a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

d) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan. Once hot, add the garlic and tomato puree and cook for 30 secs.

b) Add the butter beans, mixed herbs, sugar and water for the sauce (see pantry for both amounts) and remaining veg stock paste. Bring to a boil, then lower the heat to a simmer.

c) Simmer until the sauce has thickened, 4-5 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the roasted tomatoes, butter (see pantry for amount) and half the cheese until melted.

c) Season with salt and pepper.

a) When the bulgur is ready, fluff up the grains with a fork and stir through the pesto.

a) Share the pesto bulgur between your bowls.

b) Top with the butter bean stew.

c) Sprinkle over the remaining cheese and finish with a drizzle of balsamic glaze.

Enjoy!