Preheat the oven to 180C. Put the tomatoes on a baking tray, cut side up. Coat with the olive oil, scatter over the leaves of 1 thyme sprig (or 1 tsp dried thyme) and season with salt and pepper. Cook for around 40 minutes to 1 hour until the tomatoes are soft and jammy.

Meanwhile, heat 2 tablespoons olive oil in a large pan over a medium heat and add the fennel. Cook on both sides for about 4-5 minutes until golden. Turn the temperature low, throw in the rest of the thyme leaves (or 1 tsp dried thyme) and a splash of water and cook for a further 10-15 mins until the fennel is tender.

In another pan, heat one tablespoon of olive oil over a medium heat and sweat the shallot for 5-6 minutes until softened, then add the garlic and cook for a further minute until fragrant. When softened, stir in the fennel seeds and tomato paste. Cook out for 2 minutes mins, stirring often, until the tomato puree deepens in colour.

Add the vinegar and butter beans with their stock. Continue cooking until Some of the beans begin to break down and the mixture becomes a little creamy - add a splash of water to loosen, if necessary.

Stir in the greens and cook until just tender, then stir in the cooked fennel and tomatoes. Season with cracked black pepper.

Serve with parmesan and bread to mop up, if you like.