Heat the oven to Gas 5, 190°C, 375°F. Drain the artichoke hearts and use the oil to lightly grease a non-stick savarin or garland ring cake tin (keep the remaining oil).
Put the drained butter beans in a bowl, cut the artichoke hearts in half and add to the beans along with the cheddar and beaten eggs. Fill the cake tin with the mixture, then cover with foil and bake in the oven for 25 minutes.
Toss the sliced leeks and red peppers in a little more oil from the artichoke hearts. Place in a roasting pan and roast in the top of the oven for 25 minutes.
Turn the ring out onto a serving plate, and spoon the roasted vegetables into the middle before serving.