Roasted aubergines and butter beans in chilli pesto

Every so often, there's a recipe you find yourself making over and over - the kind that slips effortlessly into rotation because it hits that perfect balance of effort and reward. Here's one for your collection. Aubergines go from sometimes-difficult to almost buttery when given enough time in a hot oven, butterbeans develop golden crusts (keeping their creamy interiors), and cherry tomatoes collapse into sweet puddles that bind it all together. The magic ingredient is our Calabrian Chilli Pesto – it does all the heavy lifting in terms of flavour. Serve with some rice or flatbreads for scooping up every bite.

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