Wash and scrub 4 large potatoes, dry well (this will ensure crispy skin once baked), then rub with 1 tablespoon of olive oil and season with sea salt.
Using a fork, prick each potato a few times, then place directly on the shelves of the oven and bake for 1 hour (longer if your potatoes are particularly big), or until crispy on the outside and soft in the middle.
Meanwhile, deseed 1 red pepper and trim 1 bunch of spring onions, then finely chop. Trim the tough end from 1 head of broccoli (375g), finely chop the stalk and slice the head apart into bite-sized florets.
Drizzle 1 tablespoon of olive oil into a large casserole pan on a high heat, add the pepper, spring onion and broccoli stalk, then cook for 5 minutes, or until softened, stirring regularly.
Stir in 1 heaped teaspoon of smoked paprika and cook for 1 further minute, then add 2 x 400g tins of cannellini beans (juices and all).
Scrunch in 1 x 400g tin of plum tomatoes, pour in 1 tin’s worth of water, then bring to the boil. Season to perfection, then transfer to the oven and bake for 30 minutes, or until thickened and reduced.
Toss the broccoli florets in 1 tablespoon of olive oil and scatter over the beans for the last 10 minutes. Remove from the oven and finely grate over 80g of cheese.
Serve 1 x 80g bag of watercress, spinach & rocket on the side and toss with a little extra virgin olive oil, if you like, then serve alongside the beans and potatoes. Enjoy!