Start by peeling and finely slicing the garlic cloves. Heat 1 tbsp of olive oil in a heavy bottomed pan over medium-low heat and add the garlic. Cook gently for 3 mins, until the garlic is really aromatic and starting to turn golden. Tip the beans into the pan, juice and all, along with the kale. You will likely need to add in batches, adding more when the previous lot has wilted.

Zest and juice one of the lemons, then pick the mint leaves.

Take out around 350g of the bean mix, and blend until smooth along with 150ml of water. Add back into the pan.

Mix the lemon zest and juice through the beans, then cut the remaining lemon into wedges for serving. Add the sugar snaps and simmer away for about 3 mins.

Heat 2 tbsp of olive oil in a frying pan over a medium high heat. Once shimmering, crack 2 of the eggs in and fry until the white is set and starting to crisp up around the edges. Add the sesame seeds to the pan for the last minute, spooning them, with a little of the oil in the pan, over the edges of the eggs. Remove with a slotted spoon onto a plate and repeat with the remaining eggs.

Serve the beans topped with the sesame-fried eggs, mint leaves, and a wedge of lemon.