For the chermoula

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1 heaped tsp cumin seeds

1 generous handful flat-leaf parsley, thicker stalks removed and discarded, leaves and tender stalks roughly chopped

1 generous handful coriander, roughly chopped, stalks and all

5 garlic cloves, peeled and roughly chopped

1 red chilli, pith and seeds removed and discarded, flesh roughly chopped

1 tsp smoked paprika

½ lemon, juiced, then peeled and zest finely chopped

Salt

90ml light olive oil

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For the beans

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600g tinned or jarred butter beans, warmed up in their juices, then strained to reserve the liquid

12 small new potatoes, washed and halved

2 red onions, peeled, halved and each half cut into 4

400g tinned cherry tomatoes, juice strained off and reserved

225g jarred roast red peppers (ie half a standard jar), drained and cut into bite-sized pieces

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1. Heat the oven to 210C (190C fan)/410F/gas 6½. Put the cumin in a small dish and toast in the warming oven for a minute or two, until they smell fragrant, then remove and leave to cool. Chop the cumin seeds a bit (or break them down in a mortar), then tip them into a food processor and add the herbs, garlic, chilli, paprika, lemon juice, a teaspoon of the chopped lemon zest and half a teaspoon of salt. Blitz smooth, then slowly add the olive oil to help things along, to make a loose paste.

2. Put the butter beans, potatoes and onion wedges in an oven tray in which they fit in a single layer, sprinkle with salt and scatter over the remaining lemon zest. Splash the chermoula all over the vegetables, then toss with your hands so everything gets well coated.

3. Mix the reserved bean liquor and the tinned tomato juice in a measuring jug, then add warm water to make it up to 250ml. Pour this carefully into the bean dish, so as not to wash off the marinade, then roast for 20 minutes, until the vegetables have some nice, crisp edges and the potatoes and onions are starting to soften.

4. Add the tomatoes and peppers, give everything a good stir – if the mix seems dry, add a little water – then return to the oven for another 15 minutes.

5. By now, everything should be lightly browned on the surface, the onions and potatoes should be cooked through and the juices should have reduced into a thick sauce; if there doesn’t seem to be enough, simply pour in some boiling water and stir to make a bit more juice. Check for seasoning, then serve with bread for mopping up and some greens, if you like.

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Try this recipe and many more on the new Feast app: scan or click here for your free trial.

Mix the reserved bean liquor and the tinned tomato juice in a measuring jug, then add warm water to make it up to 250ml. Pour this carefully into the bean dish, so as not to wash off the marinade, then roast for 20 minutes, until the vegetables have some nice, crisp edges and the potatoes and onions are starting to soften.

Add the tomatoes and peppers, give everything a good stir – if the mix seems dry, add a little water – then return to the oven for another 15 minutes.

By now, everything should be lightly browned on the surface, the onions and potatoes should be cooked through and the juices should have reduced into a thick sauce; if there doesn’t seem to be enough, simply pour in some boiling water and stir to make a bit more juice. Check for seasoning, then serve with bread for mopping up and some greens, if you like.