Creamy Tahini Beans With Mushrooms

Roughly chop the mushrooms (I like to keep some pieces quite large). Mince the garlic.

Add a splash of olive oil to a frying pan set over a medium-high heat. Add the mushrooms and a good pinch of sea salt, then cook for 5-6 mins until caramelised.

Add the garlic and another splash of olive oil if they are looking a bit dry, then sauté for 2 mins until the garlic is fragrant.

Meanwhile, prepare the beans. Pour the beans and their stock into a pot or deep pan. Simmer over a medium heat until softened (this will take longer for canned beans and less time for jarred beans), adding more water if necessary. Add the tahini, cumin, paprika and plenty of salt and pepper.

When the beans have softened, add the spinach and cook for a few minutes until wilted. The beans should be creamy and saucy, not dry, so add more water and tahini if necessary.

To serve, ladle the beans into bowls and top with the mushrooms. Finish with another drizzle of tahini, some harissa and whatever extra toppings you like.