Heat the oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin or casserole (leave them on the vine if that’s how they come, as this adds flavour). Stir in the oil, thyme and onion, and season. Roast for 15-20 mins until just beginning to burst.

Meanwhile, combine the breadcrumbs, cheddar and a good grinding of black pepper in a bowl. Tip the ricotta into a second bowl, then the white beans along with the liquid from the can and lightly mash half the beans into the cheese using a fork.

Remove the tin from the oven, add the garlic, green beans and mashed bean mix, then stir well. Sprinkle over the breadcrumb mixture. Bake for another 15-20 mins, or until the topping is golden, then serve.