Heat two tablespoons of the sundried tomato oil in a pan over a medium heat. Add the shallots and cook for 5-6 minutes until shimmering and softened. Then add the garlic and cook for another minute until fragrant.

Add the sundried tomatoes and paprika and cook for a minute or until the oil turns a deep red, before pouring in the butter beans with their bean stock. Stir and simmer for a couple of minutes to warm the beans through.

Reduce the heat to low and stir through the creme fraiche. Then add the spinach, cover with a lid and cook for 2-3 minutes until the spinach has wilted. (now is a good time to add in any other greens you’ve got in your fridge!)

Stir through the parmesan and parsley or basil - you’re looking for a consistency similar to a glossy pasta sauce. Squeeze in the juice of half a lemon and season with a few cracks of black pepper and salt to taste.

Serve into bowls, top with more parmesan, black pepper and serve with crusty ciabatta or a fresh rocket salad.