1. Cut the bacon rashers into strips and dry fry in a frying pan.

2. Slice the mushrooms, add to the bacon and continue to fry until the bacon is cooked through and the mushrooms have browned.

3. Add in canned butter beans (water drained off) and the sweetcorn, also add the sweet chilli sauce, stir and continue to fry for a couple of minutes until the beans are heated through

3. Place the spinach on two plates and top with the bacon and butter bean mixture.