Braised Courgette Butter Beans

1: Slice the courgettes into thin rounds. Warm a good glug of olive oil in a pan on medium-high heat. Add the courgettes, cooking until browned on either side (5-10 mins). Set aside.

2: Finely dice the shallot, basil stalks, red chilli, and mince the garlic. In the same oil used for the courgettes (add more if required), sauté the shallots with a pinch of salt until softened (2-3 mins).

3: Add the basil stalks, chilli, and garlic, frying until fragrant.

4: Add the butter beans (with their liquid). Stir well and allow to simmer for 5 mins.

5: Re-add the courgettes, stirring carefully, then add the nutritional yeast and zest of a lemon.

6: Dissolve the miso paste in 1 tbsp of boiling water and add to the beans with a handful of chopped basil.

7: Spoon the beans into bowls. Top with a drizzle of olive oil, lemon zest, and basil - then enjoy with toast!