Butter bean & chilli prawn bruschetta

Preheat the grill to medium-high. Cut the clove of garlic in ½ and rub all over one side of each piece of bread. Set the bread on a baking tray and drizzle with ½ tbsp oil. Toast for 2-3 minutes, turning halfway, or until golden; set aside.

Meanwhile, drizzle the remaining 2½ tbsp oil into a saucepan. Chop the garlic (including the ½ used for rubbing the bread) and add to the pan with the shallot. Cook for about 5 minutes over a low-medium heat until the shallot and garlic are soft but not coloured. Add the butter beans with a pinch of salt and cook for 5 more minutes.

Add a squeeze of lemon to the beans and either crush with a potato masher or pulse in a blender to a chunky purée. Divide between the toasts; spoon over the prawns with their oil. Sprinkle with the parsley and serve with the remaining lemon wedges.