Heat the oven to 190­°C / 170°C fan.

Tip the frozen spinach into a bowl and pour over a kettle of just boiled water. Leave for 5 minutes then drain through a fine sieve and squeeze as much liquid as possible from it. Tip into a large mixing bowl.

Meanwhile, scrape ½ the jar of beans, liquid and all, into a blender. Spoon in the ricotta, soured cream and mayonnaise, then grate in the garlic. Season with a little salt and lots of cracked black pepper and whiz until smooth. Pour into the bowl with the spinach, chopped artichokes and remaining beans from the jar.

Finely grate in ¾ of the cheddar and parmesan, then mix everything together. Taste and season with more salt and cracked black pepper.

Scrape into an ovenproof pan or dish and grate over the remaining cheeses.

Bake for 25-30 minutes until golden and bubbling - feel free to grill it for a few minutes to get it really golden at the end.

Serve with crudites, baguette and tortilla chips for everyone to pile into.