Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the new potatoes (no need to peel them) and halve or quarter them so they’re roughly the same size. Peel the red onions and slice them into thin wedges. Trim the green tops off the aubergines then cut the aubergines into small chunks. Peel and finely chop the garlic.

Tip the prepped ingredients into a large, deep roasting tin. Dust with 1 tbsp smoked paprika and a pinch of salt and pepper. Pour over 2 tbsp olive oil and toss to coat. Slide the tin into the oven to roast for 20 mins.

Meanwhile, chop the tomatoes into small chunks. Pick the rosemary leaves and finely chop them.

When the veg have cooked for 20 mins, add the tomatoes and rosemary to the tin. Gently turn everything over to mix and return to the oven for 10 mins.

Fill and boil your kettle. Drain the cannellini and butter beans and rinse them with cold water. Pour 1 ltr boiling water into a heatproof jug, crumble in the stock cube and stir to dissolve.

Add the beans and the baby leaf spinach to the roasting tin. Pour over the stock and stir. Return the roasting tin to the oven for a final 20 mins. The veg should be tender and browned. Taste the sauce and add a little more salt or pepper if needed. Ladle the tray bake into bowls and serve.