Garlicky courgette and butterbeans

Steps

1. Preheat the oven to 160°C.
2. Put the courgettes and garlic in an ovenproof dish with a lid.
3. Drizzle with olive oil and season with salt and pepper. Toss to coat.
4. Put courgette flesh side down. Cover and cook in oven for 35 - 40 minutes.
5. Remove the lid and cook for 10-15 mins more until slightly browning on top.
6. Meanwhile soak the cashews in boiling water for 15 mins until plump and soft.
7. Blend ingredients from cashews to garlic cloves. Add a small amount of water if needed.
8. Fry the mushrooms and shallots in a pan with a little olive oil and salt, until they begin to crisp.
9. Remove courgettes from oven and squish down with a fork.
10. Add the butter beans, their juice, 2 tablespoons of the cashew cream, mushrooms and gently stir together.