• Preheat oven to 220°C/200°C fan-forced. Finely chop carrot, leek and garlic. Drain and rinse cannellini beans. Drain sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, leek and sweetcorn, stirring, until softened, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute.

• Add cannellini beans, All-American spice blend and tomato paste to the pan and cook until fragrant, 1 minute. • Add vegetable stock powder, onion chutney and the water. Cook, stirring, until well combined, 1-2 minutes. Season with pepper. • Add baby leaves and stir until wilted.

• Slice wholemeal panini in half, lengthways, then toast to your liking. • Place the butter and remaining garlic in a small microwave-safe bowl. Microwave in 10 second bursts until melted. Season with salt and pepper. • Brush garlic butter over the cut-side of panini slices.

• Divide American cannellini beans and veggies between bowls. • Sprinkle over shredded Cheddar cheese. Tear over parsley. • Serve with toasty garlic panini. Enjoy!