Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the sweetcorn and cook until golden and nicely charred, stirring often, roughly 4-5 minutes.

Reduce the heat to low, add the garlic and cook for another minute until fragrant. Reserve half of the corn and add the rest to a blender and set aside.

In the same pan you cooked the corn in, add another 2 tablespoons of oil and cook the onions for 8-10 minutes until starting to soften.

To the blender, add the creme fraiche, paprika and parmesan and season generously with salt and pepper. Blitz to a smooth consistency. Add a splash of milk or more creme fraiche to loosen, if necessary. Set aside.

Add the nduja to the onions, mix well and fry off for 2 minutes. Pour in the beans with their bean stock (or tins with veg stock) and stir to combine.

Add the corn puree to the beans along with most of the reserved corn (leaving a few handfuls for garnish) and stir to combine. Reduce the heat to low. Squeeze in the juice of half a lemon and tear in most of the basil leaves. Season to taste. Add more lemon juice if it needs a little more lift.

Spoon the beanotto into bowls, top with the remaining charred corn, basil leaves and more parmesan, if you like. You could even drizzle some of the nduja oil on top, and a sprinkling of sunflower seeds for crunch. Finish with a squeeze of lemon and a side salad, for freshness.