• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Halve the pepper and discard the core and seeds. Chop into 2 cm chunks.
• Pop the pepper onto a lined baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
• Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.

• Meanwhile, drain and rinse the cannellini beans in a sieve.
• Transfer one-third to a bowl (reserving the rest) and mash with a fork. 
• Roughly chop the parsley (stalks and all). 
• Drain the grilling cheese then cut into slices, 3 per person.
• Place the slices into a small bowl of cold water and leave to soak.

TIP: The mashed beans will add a nice thickness to the stew.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, stir in the harissa paste and half the garlic. Cook until fragrant, 1 min.
• Add the chopped tomatoes and 50ml water (double for 4p).
• Bring to a simmer, then leave to bubble for 5 mins.
• Add the whole and mashed beans. Cook until the stew has reduced slightly, 5-6 mins.

TIP: Add a splash of water to loosen the stew if required.

• While the stew simmers, mix the remaining garlic and half the parsley with 1 tbsp oil (double for 4p) in a small bowl. 
• Halve the baguettes lengthways.
• Using a spoon, rub the herby garlic oil over the cut sides of the baguettes.
  
• Cut the herby baguettes into triangles.

• Stir the roasted pepper into the stew along with the remaining parsley. Season to taste with salt and pepper. 
• Pop the baguette onto the (now empty) baking tray and cook on the top shelf of your oven until warmed through, 2-3 mins. 
• Remove the grilling cheese slices from the cold water and pat dry with kitchen paper. 
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the cheese and fry until golden, 2-3 mins each side.

• Spoon the hearty harissa bean stew into bowls. 
• Carefully arrange the grilling cheese slices on top.
• Serve the garlicky baguette on the side.