• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot and chop widthways into 2cm chunks.
• Pop the carrot onto a lined baking tray. Toss with salt, pepper and a drizzle of oil.
• Roast on the top shelf of your oven until soft and slightly charred, 20-25 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 cheese then cut into slices, three per person.
• Place the slices into a small bowl of cold water and leave to soak.

• Place a large pot over medium-high heat with a drizzle of oil.
• Once hot, stir in half the garlic. Cook until fragrant, 1 min.
• Add the chopped tomatoes and 50ml water (per 2P).
• 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 necessary.

• While the stew simmers, mix the remaining garlic and half the parsley with 1 tbsp oil (per 2P) 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.

• Add the carrot to the stew along with harissa paste and remaining parsley. Season to taste with salt and pepper.
• Pop the garlic bread onto the (now empty) baking tray. Cook on the top shelf of the oven until warmed through, 2-3 mins.
• Remove the cheese from the water and pat dry with kitchen paper.
• Place a pan (preferably non-stick) 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 cheese slices on top.
• Serve the garlicky baguette on the side.