Garlicky greens and beans with gremolata and roast tomatoes

You will genuinely not believe how anything so fresh and vibrantly green could come from the freezer. It's a game-changer. To make it we roast florets and batonned stems of broccoli till browning and sweet. Separately we cook down sliced onion and kale with fennel seeds and garlic in lots of good olive oil. Cooked white beans are stirred through the vegetables, along with a zesty gremolata (lemon, garlic and parsley). We scatter the finished dish with grape tomatoes which roast and blister in the oven, giving it a juicy burst of sweetness.

Kale, broccoli, white beans, tomatoes, onions, garlic, lemon zest, parsley, extra virgin olive oil, salt, fennel seeds.

This makes a delicious plant-based lunch or dinner with some warm, crusty bread but also gets on well with pretty much anything you care to introduce it to: grilled halloumi, barbecued lamb, grilled chicken, a whole fish... delicious tossed through pasta, too.