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MasterChef winner Chef Webb's recipe of the week

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! ....

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