Preheat oven to 200c ans halve the tomatoes then pop them onto a baking tray. Coat in oil salt and pepper and Place in oven to roast. Meanwhile rinse the butter beans off

Bring water to boil for bulgar wheat and half the stock paste and cook bulgar wheat

Heat a frying pan with oil. Once hot add grated garlic and tomato puree. Cook for 1 min. Add butter beans mixed herbs and 1 tsb of sugar and 150ml water and remaining stock paste. Bring to boil. And then reduce to simmer for 5 mins

Once thickened add in spinach and stir in roasted tomatoes, butter and half the cheese. Season with salt and pepper

Once bulgar wheat is ready stir pesto through it

Once both done. Serve bulgar wheat and add stew to top. Sprinkle cheese in top