My perfect bean & tuna lunch

This is a truly anytime, all-day meal – perfect for those occasions when you just want something small and simple to share between two.

SERVES 2

• 4tbsp extra virgin olive oil

• 1 echalion shallot or onion, finely chopped

• 1 celery stick, finely diced

• 1 garlic clove, grated

• Pinch dried chilli flakes, optional

• 1tsp spices of choice, such as fennel seeds or turmeric

• 400g tin chickpeas or cannellini beans

• Juice 1/2 lemon, plus extra wedges to serve

• 2 eggs (or as many you want)

• 150g kale or cavolo nero, stalks removed and leaves torn

• 150g tin tuna in olive oil

• Small handful dill, finely chopped FOR THE BREADCRUMBS

• 2tbsp olive oil

• 50g fresh breadcrumbs

• 1 heaped tbsp capers, drained

• 1 garlic clove, grated

• Finely grated zest 1/2 lemon

1 Heat 3tbsp oil in a small pan over medium heat and fry the shallot or onion and the celery with a pinch of salt until soft but not coloured, about 5min. 2 Stir in the garlic and chilli flakes, if using, and spices then cook for a further 2min until fragrant. Pour in the chickpeas or beans with 1/2 their juices (or 100ml stock or water) and stir. Gently bubble and heat through for 3-5min, then remove from the heat and add the lemon juice. Taste and adjust the seasoning as needed.

3 Next, make the breadcrumbs. Heat the olive oil in a small frying pan over medium-high heat and stir in the breadcrumbs and capers so they are coated in the oil. Fry for 4-6min until crisp, then add the garlic for a final min. Remove from heat, add the lemon zest and set aside.

4 Boil the eggs in a large pan of boiling water for 7min, then lift the eggs out and refresh under cold water. Add the greens to the same pan and boil for 2min, then drain and transfer back into the empty pan. Drizzle with the remaining oil and season with a pinch of salt and freshly ground black pepper.

5 Serve the warm beans with a small pile of greens, boiled eggs, a few chunks of tuna, breadcrumbs, chopped dill and a wedge of lemon.