Heat 1 tablespoon of olive in a pan over a medium-high heat. Add the tomatoes and cook they start to soften, blister and slightly char, shaking the pan every so often, and squashing a few with the back of a spoon to release their juices - about 7-8 minutes.

Reduce the heat to low. Add the garlic and cook for a couple of minutes until fragrant.

Add the cream cheese/creme fraiche and sundried tomatoes and stir to create a creamy sauce.

Pour in the butter beans with their liquid and stir until well combined. Stir through the spinach and cook until wilted.

Finish with a squeeze of lemon and season well with cracked black bean and salt to taste. Add a pinch of chilli flakes, if you like. Mop up with crusty bread.