Lemon, courgette & ricotta butter bean stew

Heat ½ tbsp oil in a large frying pan or shallow casserole over a medium heat. Add the courgettes evenly over the pan base, ideally in a single layer, and cook for 6-8 minutes, turning occasionally, until golden and just tender. Remove and set aside on a plate.

Add the remaining oil to the pan and gently cook the garlic for 1-2 minutes, until fragrant but not coloured. Strain the butter beans into a small bowl, reserving the juice to add later, then tip the beans into the garlic and warm through for 3-4 minutes.

Return the courgettes to the pan, then stir in the cavolo nero, most of the lemon zest and a good pinch of sea flakes. Simmer for a few minutes until the greens have wilted.

Beat the ricotta and lemon juice into the reserved bean juice, then stir well to create a smooth, creamy sauce. Pour into the bean stew, stir to coat the ingredients, then add the cheese and lots of freshly ground black pepper and simmer for 2-3 minutes until melted. Add a splash more water to loosen if needed.

Stir again, then remove from the heat and stir through the parsley and mint. Serve warm, scattered with the pumpkin seeds, plenty of parmesan and a drizzle of extra virgin olive oil.