Heat a large frying pan over a medium heat. Add the fennel seeds and toast them dry for 30 seconds to 1 minute until fragrant and just starting to darken.

Add 2 tablespoons of olive oil to the pan and let it get hot. Add the cherry tomatoes with a good pinch of salt - you may want to add a pinch of sugar here, depending on the quality of your tomatoes. Let them blister and burst, shaking the pan occasionally - about 8-10 minutes. You want them charred, jammy and slightly collapsing.

Reduce the heat to low. Stir in the garlic, paprika and dried herbs. Let everything sizzle together for a minute until fragrant - the tomato juices will help stop the garlic catching.

Add the vinegar and let it bubble and reduce slightly for 1–2 minutes.

Tip in the butter beans, reserving the bean stock for now, and add a few cracks of black pepper. Stir to coat the beans in the tomatoey juices and to warm the beans through - 2-3 minutes. If you want it a little more saucy, add a few spoonfuls of the bean stock.

Generously spoon the yogurt onto a serving plate or bowl. Pile the beans and tomatoes on top and scatter with a few fresh basil leaves. Finish with a drizzle of olive oil, and mop up with toasted focaccia.