Creamy beans & kale with parmesan garlic bread

Preheat the oven to 220ºC, gas mark 6. Scrape 2 tsp garlic butter from the flatbread and reserve. Scatter 2 tbsp parmesan over the flatbread and bake according to pack instructions.

Sizzle the reserved garlic butter in a saucepan, then tip in the beans, with the water from the can. Season and simmer for 5 minutes, mashing a little, until creamy. Add an extra splash of water if needed.

Tear in 100g cavolo nero, in little pieces, discarding the stems, and allow to wilt. Remove from the heat and stir in 3 tbsp cheese or to taste, with plenty of black pepper.

Serve scattered with more cheese and the bread, cut into sticks, on the side. Some extra virgin olive oil or chilli flakes will go well over the top.