This dish is inspired by Noor Murad and Yotam Ottolenghi’s Ottolenghi Test Kitchen books, which first introduced me to the joys of jarred butterbeans. They can be a hassle to get hold of – online is your best bet without an obliging deli nearby – but it’s well worth it, because once you’ve tried these you’ll be hard-pressed to go back to tinned. They sit in a simple marinade, with a spring onion pesto to finish the dish – perfect as part of a grazing table for friends with good bread alongside.