Peel and dice the onion. Warm a medium pan on a medium heat for 1 min, then add the onion with 2 tbsp water. Fry, stirring often, for 5-6 mins till it begins to soften. If it starts to stick, add another 1-2 tbsp water.

While the onion fries, peel and crush or grate the garlic. Halve the chilli and flick out the seeds and white pith for less heat (or leave them if you like things spicier), then finely chop the chilli. Pick the leaves off the thyme sprigs.

Add the garlic, chilli and most of the thyme leaves to the onion (keep a pinch of thyme back for garnishing). Add 1½ tsp sumach and a pinch of salt and pepper. Fry, stirring often, for 2 mins. Fill and boil your kettle.

While the veg fry, drain and rinse the cannellini beans. Tip them into the pan, then pour in the tinned cherry tomatoes. Add 200ml boiling water, stir to mix, then pop on a lid and bring to the boil. Turn the heat down and simmer for 15-20 mins, stirring occasionally to slightly crush the tomatoes, till the sauce has thickened a little.

While the beans cook, tip the couscous into a heatproof bowl and pour in 150ml boiling water. Stir, then cover the bowl with a plate and set aside to soak for 10-15 mins. The couscous will absorb the water and become tender.

Warm your grill to high. Brush the mushrooms with ¼ tbsp olive oil each and pop them on a baking tray or in the grill pan, smooth-side up. Grill them for 3-4 mins till golden, then turn them over and grill for another 2-3 mins till browned all over and juicy.

Taste the beans and add a pinch more salt or pepper if you think they need it. Fluff the couscous and divide it between 2 warm plates. Top with the portobello mushrooms and spoon over the beans. Crumble over the feta, dust with 1/2 tsp sumach and garnish with the remaining thyme leaves to serve.