Marcus Wareing served up tasty White bean toasts topped with ratatouille, Provencal vegetables and pistou sauce on Simply Provence.

The ingredients for the pistou sauce are: 50g fresh basil, 15g garlic and 7 tbsp olive oil.

For the white bean puree: 300g cooked white beans, rinsed (such as haricot beans from a jar or tin), glug oil, ½ lemon, juice only, ½ fresh red chilli, seeds removed and finely diced, 1 slice crustless bread (optional) and pinch salt.

For the ratatouille: 1 aubergine, halved, 1 red pepper, 2 shallots, finely chopped, splash olive oil, 1 fresh heritage tomato, finely chopped, 1 courgette, finely chopped or grated, splash white wine vinegar and handful fresh basil leaves, torn, to garnish.

To serve: white sourdough bread and pistou sauce (from above).

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.