In a medium saucepan, add a good glug of olive oil and gently heat. Add the garlic and cook for 1 minute, stirring regularly, until you start to smell it - don't let it burn.

Add the cherry tomatoes, smoked paprika and a big pinch of salt. Cook on a low heat for 10–12 minutes, stirring every now and then, until the tomatoes melt into a sauce.

Add the borlotti beans with their bean stock and turn the heat right down while you make the tempeh.

Cut the tempeh into irregular small chunks or tear it with your hands. Heat olive oil in a non-stick pan on a medium-high heat and fry the tempeh with a pinch of salt for 5 minutes.

Reduce the heat to medium-low, add the ginger and garlic and fry for another 2 minutes. Mix the tamari, miso and maple syrup in a small bowl, pour into the pan and stir until just combined. Remove from the heat.

Tear the basil and stir through the beans. Season to taste, then serve into bowls with the tempeh on top. Enjoy with sourdough or your grain of choice.