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Drain your butterbeans and chickpeas off well with water.
Once the veg is diced, cook on a medium heat with some oil in the pan.
Once the veg has soften up add your beans and mix well.
Add your spinach at this point and also your veg stock of 250ml.
Keep on a medium heat and add your butter. You want the butter to almost make it creamy.
Once it’s hot and mixed well add your lemon zest and juice, and chop your parsley fine and mix well.
Place your bean cassoulet in a bowl and then your baked cod on top!
MasterChef The Professionals winner Alex Webb of Great Dunmow with his trophy
- Credit: Neil Spence Photography
The winner of this year’s MasterChef: The Professionals, Alex Webb from Dunmow, is hoping to raise the community’s spirits through food during this lockdown.
The Square 1 restaurant head chef - also known as Chef Webb - is sharing this recipe which gives a takeaway taste some readers might be missing, but can be made at home.
There will be further recipes in the weeks ahead.
If you make the recipe, take some pictures of your dish and show them online, tagging in @chefwebb1 so Alex can pick a favourite.