Beans, Greens and Roasted Cherry Tomatoes

Gently simmered beans are so comforting, and a wonderful accompaniment to any roast. You could use cannellini or butter beans, if you prefer.  300g cherry tomatoes on the vine, snipped into smaller bunches

 2tbsp extra virgin olive oil, plus extra to drizzle  2 echalion shallots, finely sliced

 3 garlic cloves, finely sliced  1/2tsp dried chilli flakes  150ml white wine

 2 x 400g tins haricot beans  250g spring greens, finely shredded

 Juice 1 lemon

1 Preheat oven to 200°C (180°C fan) mark 6. Put the tomatoes in a small roasting tin and drizzle over 1tbsp oil. Season and cook in oven for 10-15min, or until starting to split and soften.

2 Meanwhile, heat remaining 1tbsp oil in a large, deep frying pan (that has a lid) over medium heat. Cook the

shallots for 8min, until softened. Stir in the garlic and chilli flakes and cook for 2min. Pour in the wine and bubble for 6-7min, until reduced. Empty in the beans and their juices and season. Bring to a simmer, then reduce heat and cook for 20min, stirring occasionally, until thickened and ‘creamy’.

3 Stir in the spring greens and a splash of water, cover with the lid, and cook for 7-8min, or until tender. Remove from the heat, stir in the lemon juice and check seasoning. Empty into a serving bowl and top with the roasted tomatoes and a drizzle of oil. Serve. PER SERVING 129cals, 6g protein, 4g fat (1g saturates), 12g carbs (3g total sugars), 7g fibre GET AHEAD Prepare to end of step 2 up to 3hr ahead. Cover tomatoes and beans separately and set aside at room temperature. To serve, reheat beans over low heat, adding a splash of water if needed, and complete recipe.