Creamy cannellini beans with shallots & cider

Pour the oil into a large, lidded frying pan or flameproof casserole. Set over a medium-high heat and add the shallots, cut-side down. Cook for 4-5 minutes until lightly charred, then turn and cook for a further 2-3 minutes until browned. Transfer to a plate. Put the garlic and parsley stalks in the pan and cook for 1-2 minutes, then return the shallots to the pan with the cider, beans (and their liquid) and thyme; season. Bring to the boil, then reduce the heat, cover and simmer gently for about 1 hour, until the shallots are tender.

Uncover the pan, turn up the heat and bubble for 5-10 minutes until thickened and creamy. Take off the heat, remove the thyme stalks, stir through the crème fraîche and season, if needed. Scatter over the parsley leaves, then serve with crusty bread; pile on toast and top with a crispy fried egg; or enjoy with roast chicken or pork.