Roast pumpkin and butter beans

Place the pumpkin wedges, skin-side down, side by side in a large heavy-based baking dish. Nestle the garlic, cut side up, around the pumpkin. Lightly spray with olive oil, sprinkle with fennel seeds and season with freshly ground black pepper. Roast for 1 hour or until tender and golden.

Add the butter beans and asparagus to the dish and lightly spray with olive oil. Roast for a further 10 minutes or until the beans are heated through and the asparagus is just tender.

Divide among serving plates and scatter over the baby spinach leaves.

Combine the olive oil, vinegar and chives in a small jug and season with freshly ground black pepper. Pour over the dressing and serve.

Tips: You will need five 400g tins of butter beans for this recipe. Leftover beans can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.