Spread the hazelnuts out on a baking sheet and toast in the oven for 10–15 minutes until well browned. Remove from the oven and allow to cool.

Meanwhile, heat a generous amount of olive oil in a frying pan (skillet) over a medium heat. This is also a part of the flavour, so do be generous!

Add the onion with a good pinch of salt and sweat for 2–3 minutes until fragrant and softened, then add the smashed whole garlic cloves. Fry until fragrant, then add the beans and coat in the oil for a few minutes.

Next, add the thyme, bay leaf and stock. Bring to the boil, then cover and simmer for 20 minutes until the sauce has thickened.

Meanwhile, char the corn. If you have a gas hob (stovetop), use tongs to hold the corn over the flame until charred.

If you don’t have a gas hob, heat a little oil in a frying pan over a medium-high heat and fry until charred. Use a sharp knife to shave the kernels from the cob and set aside.

Check the beans for seasoning and then add a splash of apple cider vinegar. Using the back of a fork, smush some of the butter beans in the pan to create a lush texture.

Spoon the beans onto a serving dish, sprinkle the corn over the top and then add the hazelnuts.

Top with some parsley to finish.