Coconutty Butter Bean Curry

Peel and chop the garlic. Heat the olive oil in a large pot over a medium-low heat and fry the garlic for 3 mins. Cut the Tenderstem into 2cm pieces. Drain the butterbeans (no need to rinse). Add the curry paste to the pot and cook for 1 min, before adding the butter beans, 4/5 of the water and coconut milk. Simmer away gently for 10 mins, until thickened.

In the meantime, get on with the herby topping by juicing the lemon. Finely chop the basil and mint. Add the crème frâiche to a bowl with the lemon juice, basil and mint, saving some mint leaves for serving. Loosen with the rest of the water and season with salt and pepper.

Get your sesame seeds into a processor and blitz until the oils start releasing and you've got a smooth paste. You’ll need to keep scraping the sides down — this will take about 3 mins in total.

Add the tenderstem to the curry and cook for 3 mins. Then add the sugar snaps. Pop a lid on and cook for 2 mins. Heat your flatbreads up according to package instructions.

Take most of your sesame paste and mix with 1 tbsp of the coconut sauce until combined. Keep adding the liquid gradually until you have a pourable, smooth consistency. This is key to preventing the curry from splitting. Pour the sesame mix back into the pan, mix well and season with lemon juice, salt and pepper.

Top the curry with the herby drizzle, mint leaves and a sprinkle of sesame seeds. Get your flatbreads on the table and tuck in.