Creamy Tomato Butter Beans With Baby Spinach, Almond Gremolata & Pillowy Soft Garlic & Herb Flatbread

Method

1. Take out a small frying pan and a large saucepan or deep frying pan.
2. Add the cherry tomatoes to your small frying pan with a good drizzle of olive oil and a pinch of salt and cook on a medium heat for 4-5 mins, adding a splash or two of water if they start to dry out. They should start to split and blister, releasing some of their juices.
3. Add the tin of butter beans with half of the liquid to your other large saucepan or deep frying pan along with the creamy tomato sauce and simmer for 4-5 mins over medium heat. Add the spinach in the last couple of minutes to wilt. Add a splash of water if you would like it to be more creamy.
4. Meanwhile, toast the flatbreads in the oven or in a hot, dry pan on one side. Add a drizzle of olive oil and a sprinkle of salt if you like. Cut into quarters.
5. To serve, ladle the creamy tomato beans into bowls, top with the blistered cherry tomatoes and drizzle over the gremolata dressing. Serve the flatbread alongside and use them to scoop it all up. Enjoy!

Highlighted = a make-ahead base; that's where it goes in.