Make the Cheddar panko: preheat the oven to 180°C/gas mark 4. Line a baking sheet with nonstick baking paper. Add the Cheddar, panko and melted butter to the baking sheet and toss lightly with your hands to combine. Shake the sheet to even out the bread-crumb layer. Bake until the mixture becomes crisp and turns a rich golden colour, 8–10 minutes. Set aside to cool slightly.

Make the Cheddar broccoli beans: in a large saucepan, melt the butter over a medium heat. Add the shallots and a big pinch of coarse salt and cook until translucent and soft, about 4 minutes. Add the garlic and cook until fragrant, 1 more minute.

Add the broccoli and cook, stirring occasionally, until the broccoli is bright green but still firm, 5–6 minutes. Feel free to reduce the heat as needed and if things start to brown too quickly at the base of the pan, add a splash of water to deglaze it.

Add the flour and toss to evenly coat the veggies. Slowly add the milk, stirring constantly and bring the mixture to a simmer. Cook, stirring frequently, until the broccoli is just tender, about 2 minutes.

Remove the pan from the heat. Add the Cheddar to the pan. Using a stick blender, blend until smooth, though a few chunks are okay. (Alternatively, carefully transfer the broccoli mixture to a blender and add the Cheddar. Remove the centre plug in the lid of the blender to allow steam to escape and blend until smooth. Return the mixture to the pan. If you need extra liquid to help blend everything, add a splash of milk.)

Return the pan to a medium heat and bring back to a simmer. Add the beans and a hefty pinch of salt and cook, stirring occasionally, until the beans are warmed through and tender, 5–8 minutes. Taste and adjust the seasoning.

Divide the bean stew among bowls, crumble the Cheddar panko over it and top with flaky salt. If desired, garnish with a drizzle of olive oil, some black pepper and Aleppo pepper.