Creamy beans & squash with sage & onion crunch

Melt 15g butter alternative in a small saucepan, add 50g onions with a generous pinch of salt, and cook on a medium heat for 4-5 minutes, stirring often, until deeply golden. Stir in the sage and nigella seeds and cook for 1½-2 minutes more, stirring, until all the sage turns a darker green. Finely grate over the zest from half the lemon. Set aside for later.

Season then cook the squash in the microwave following pack instructions, then drain. Meanwhile, melt the rest of the butter alternative in a large nonstick frying pan. Add the remaining onion with a pinch of salt and cook for 8-10 minutes over a medium heat until soft and golden. Stir in the garlic for 2 minutes, then add the squash.

Put 50g of the drained beans in a blender with 6 tbsp of juices from the can. Add the plant cream and season. Blend until velvety. Stir into the pan with the rest of the beans and simmer gently. Add a generous squeeze of lemon juice, and salt and pepper to taste.

Spoon the beans and sauce into rimmed plates or shallow bowls, then scatter with the now-crisp sage and seeds. Serve with lemon wedges for squeezing, plus steamed cavolo nero, and crusty bread, if liked.