Wash, halve and finely slice the leek.

Pour the oil from the anchovy tin into your largest ovenproof high sided frying pan over a medium heat. Add the leek, with a pinch of salt. Cook for 6-8 mins, stirring occasionally until soft.

Meanwhile cut the broccoli florets off the stalks, slicing the stalks into bite sized pieces. Finely slice the cabbage.

Add the broccoli stalks to the pan. Cook for a further 2-3 mins, stirring occasionally.

Meanwhile, finely slice the garlic cloves. Add to the pan, along with the anchovies and chilli flakes, and a splash of more olive oil. Cook, stirring until the anchovies have melted.

Add the sliced cabbage and florets to the pan. Pour in the white wine, leave to bubble away for a couple of minutes.

Drain two tins of butter beans and add them to the pan. Add the final tin of butter beans along with its liquid. Simmer for 8-10 mins, stirring occasionally until the cabbage has wilted and the broccoli is tender.

Heat your grill to high. Grate the Parmesan.

Stir ½ the Parmesan into the beans until melted then season to taste – I like loads of black pepper. Scatter over the mozzarella and remaining Parmesan. Drizzle with a little more olive oil then slide under the grill for a few minutes until the cheese is melted and bubbling golden brown.

Sprinkle over some more chilli flakes to serve.