If you’re using pancetta, h one tablespoon of oil in a saucepan over a medium-high heat and fry the pancetta until crispy - about 4-5 minutes. Add the garlic, chilli flakes and chopped sundried tomatoes here, if using those instead of pancetta, cook for 1 minute until the garlic is fragrant but not coloured, stirring regularly.

Pour in the tinned tomatoes with a good pinch of salt, breaking them down with a wooden spoon, followed by the butter beans, peas and spinach, if using. Bring to a simmer.

After about 6-7 minutes of bubbling, reduce the heat to low stir through the mascarpone (you don’t want to add it too soon, or the mascarpone will split). Lastly, stir through the parmesan and basil leaves and season to taste.

Divide into bowls and shower with gratings of parmesan, some cracked black pepper and a squeeze of lemon juice. We like to eat this with some warm crusty bread and steamed tenderstem broccoli.