Jammy Courgette and Butter Beans with Tofu Bacon and Griddled Peaches

Method

1. 1 Preheat the oven to 180℃ fan / 200℃ / Gas Mark 6 / 350℉.
2. 2 Place the tofu in a container with the dark soy sauce, maple syrup, tomato purée, garlic granules and smoked paprika. Close the lid and shake well to coat. Set aside to marinate while you prep the rest.
3. 3 Place the courgette, garlic bulb, sage and thyme in an oven-proof pan or dish with a lid. Add a generous drizzle of extra virgin olive oil, a splash of water and season with salt and pepper. Cover and roast for 40 minutes.
4. 4 After 20 minutes, add the marinated tofu on a separate lined baking tray to the oven with the courgettes. Roast for a further 20 minutes until golden.
5. 5 Meanwhile, brush the peach slices with a little extra virgin olive oil. Place flesh-side down on a heated griddle pan over medium heat and cook for 2-3 minutes each side until lightly charred. Set aside.
6. 6 Remove the courgette pan from the oven. Squeeze the softened garlic cloves directly into the pan, add the butter beans and reserved liquid and mash the garlic cloves and some of the courgette roughly with a fork - it should be jammy and creamy, not liquid.
7. 7 Add the lemon juice, taste for seasoning and return to the oven uncovered for 10 minutes to warm through.
8. 8 Spoon the jammy beans into bowls, top with the tofu bacon and griddled peaches and serve.