Start with the tofu feta. Squeeze the tofu in kitchen paper to draw out any excess water. In a mixing bowl, break the tofu apart into small, irregular chunks with your hands. Squeeze in the lemon juice, then add the remaining ingredients and ½-1 tsp salt. Gently toss to combine.

Finely chop the shallots and mince the garlic. Heat a splash of olive oil in a large, wide-sided sauté pan. When a piece of shallot sizzles on contact, tip the rest in and fry over a low-medium heat for 8 mins with a pinch of sea salt. Add the garlic and fry until the raw aroma subsides (at least 3-4 mins). Pour in the beans plus their juices, plus a little water to loosen the mixture if needed. Add the stock cube and rosemary sprigs. Simmer for 15-20 mins, stirring occasionally.

Season the butter beans to taste and remove the rosemary sprigs. Lower the heat while you prep the peaches.

Cut the peaches into neat segments, discarding the stones. Brush with a little olive oil, then place flesh-side down in a griddle pan and cook for 2-3 mins each side, until slightly charred. Remove and set aside.

Grate the tomato, discarding the skin, into a small bowl, then add the olive oil, sherry vinegar and a pinch of salt. Mix well, then taste and adjust the salt level.

Tip the rocket into a large bowl and add half of the tomato dressing. Toss well.

Serve the warm butter beans in bowls, topped with the grilled peaches, the dressed rocket, tofu feta and a final drizzle of the reserved tomato dressing. Eat with toast or grains.