BBQ Baked Beans & Garlic Bread

• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn, stirring, until softened, 6-7 minutes. • Add half the garlic and cook until fragrant, 1 minute.

TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out

• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! To the pan, add cannellini beans and All-American spice blend. Cook, stirring until fragrant, 1 minute. • Add diced tomatoes with onion & garlic, the salt, BBQ sauce and water. Cook, stirring, until well combined, 2-3 minutes. Season with pepper to taste.

• Sprinkle bean mixture evenly with Cheddar cheese and cover with a lid (or foil). • Bake until thickened and cheese is melted, 10-12 minutes.

• Meanwhile, slice bake-at-home ciabatta in half lengthways, then slice each half diagonally across. • Place the butter and remaining garlic in a small microwave-safe bowl. Microwave in 10 second bursts, until melted. Stir through half the parsley. Season with salt and pepper. • Brush garlic butter over the cut-side of ciabatta slices. • Place ciabatta slices directly on a wire rack in the oven. Bake until golden, 5 minutes.