Butter Bean & Lemon Mash on Sourdough

This is like mashed potatoes, but with beans. Which sounds weird, but stay with me. Butter beans mash into this creamy, savoury, incredibly satisfying spread. The lemon makes it bright. The olive oil makes it rich. Piled onto sourdough, it's a proper lunch. It's also vegan, if that's your thing, and packed with fibre.

Ingredients (Serves 1–2):

• 1 x 400g tin of butter beans, rinsed and drained
• 2 tbsp olive oil, plus extra for drizzling
• Juice of ½ lemon
• 1 small garlic clove, crushed (optional)
• Salt and pepper
• 1–2 thick slices of sourdough bread
• A handful of rocket or watercress to serve

Method:

1. Put the drained butter beans in a bowl. Add the olive oil, lemon juice, garlic (if using), and a generous pinch of salt and pepper.
2. Mash with a fork or potato masher until creamy but still slightly textured. You're not aiming for smooth hummus—a bit of chunk is nice.
3. Toast the sourdough until golden and crisp.
4. Pile the bean mash onto the toast. Top with rocket or watercress. Drizzle with a little more olive oil.
5. Eat immediately.

Why it's gut-friendly: Butter beans are packed with soluble fibre, which is brilliant for digestion and feeds good gut bacteria. Olive oil is anti-inflammatory. Sourdough is fermented and easier to digest.