Combine the broccoli, a glug of olive oil and a good pinch of salt and black pepper on a baking tray. Use your hands to give everything a good mix, then roast for 18-22 minutes, or until the broccoli is tender all the way through and crisp on the edges.

Heat a good glug of olive oil in a large pan set over a medium heat. Once hot, add the garlic and fry for a minute or so, just to soften. Add the beans, with their liquid, vegetable stock and a pinch of salt, and stir well to combine. Bring the pan to a gentle simmer, then lower the heat to low and cook for 5-6 minutes, or until the beans are ultra tender.

Add the tahini and lemon juice to the pan and stir it through the beans. Taste and adjust the seasoning, if needed, then remove the pan from the heat.

Meanwhile, to make the finishing oil, heat 1cm of olive oil in a small pan over a medium heat. Once hot, add the sliced shallot and chilli and cook for 2-3 minutes, or until the shallot is lightly golden and crisp. Carefully remove the pan from the heat.

To serve, arrange the roasted broccoli on top of the tahini beans, then spoon over the crispy shallots and chilli. Finish with a sprinkling of sesame seeds and a good crack of black pepper, and serve with lots of crusty bread.