Step 1

Preheat the oven to 220C / 450F.

Step 2

Heat a couple spoonfuls of the oil from the jar of sundried tomatoes in a cast iron skillet (or any pan that can go between the stove and the oven) over a low-medium heat.Saute the shallots until soft, then add the garlic and saute until just fragrant.

Step 3

Add the sundried tomatoes, red pepper flakes, sage, thyme and smoked paprika. Saute until the herbs are fragrant.

Step 4

Add the white wine and let it bubble for a few minutes until the harshest alcohol smell has passed and the amount is reducing a little.

Step 5

Add the cream and cheese, stir through until the cheese has melted and a sauce has formed. Add salt and pepper to taste.

Step 6

Add the beans, spinach and basil, and mix through the sauce. Assess the thickness of the sauce and add in the vegetable stock until it is fairly runny (a little runnier than you would like - it will thicken up in the oven). You may need a little more or less stock than the recipe states depending on how much your wine cooked down, and how thick your cream is.

Step 7

Sprinkle mozzarella over the top and bake for 15 minutes, until bubbling and crisp. Allow it to rest for 5 minutes and then serve.