The side: Helda beans and peppers with garlic yoghurt

Serves 4-6 as a side

• 3 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 tbsp baharat spice mix
• 0.5 tsp smoked paprika
• 800g tinned plum tomatoes
• 600g helda stringless beans
• 4 halves roasted piedmont pepper
• 0.5 clove garlic
• 150g Greek yoghurt
• 1 large handful parsley leaves
• 2 tbsp pine nuts

Step 1
In a large saucepan, warm up the oil over a medium heat.

Step 2
Add the onion, garlic and a pinch of salt.

Step 3
Sweat gently until soft and sweet, about 8 minutes.

Step 4
Stir in the baharat and paprika.

Step 5
Cook for 1-2 minutes, then add the tomatoes, breaking them up with your spoon as they go in.

Step 6
Add a splash of water, then simmer for at least 20 minutes.

Step 7
Meanwhile, bring a pan of salted water to the boil and blanch the beans until just tender, but still with a little bite.

Step 8
Drain, then add to the tomatoes along with the peppers and a splash of water.

Step 9
With the heat on very low, partially cover the pan with a lid and leave to simmer for 25 minutes, stirring occasionally and adding more water if it looks a little dry.

Step 10
Next, stir the crushed garlic into the yoghurt and loosen with water so it’s the consistency of double cream.

Step 11
When the beans are completely soft and floppy and have absorbed most of the sauce, stir through the parsley (saving a little for garnishing) then spoon on to a large plate.

Step 12
Drizzle with yoghurt, scatter with pine nuts and sprinkle with parsley.

Step 13
Serve hot or cold, as desired.