Heat 1 tbsp oil in a pan and add the pancetta, fry for 5 minutes until golden and crispy. Remove from the pan and set aside.

Add the chopped onion, garlic and leeks (tops included - just slice these as thinly as you can. Remember to give the sliced leeks a good wash) to the same pan along with a generous pinch of salt. Cook on a low heat, scraping up any bits stuck to the base from the pancetta. Once cooked through (6-8 mins) add in the beans and wine. Allow the wine to reduce by half before adding in the stock and wholegrain mustard. Bring to a simmer and cook for 10 minutes.

Heat the remaining olive oil in a pan and add in your breadcrumbs. Toast until golden all over then season with salt and the zest of your lemon. Remove from the heat and drain on a paper towel. Food waste tip Blitz up stale bread in a blender to make breadcrumbs - we always keep some in our freezer for times like these!

Once the beans have thickened (you can crush a few if you’d like it to be thicker) pop the pancetta back in. Add in the tarragon leaves and any extra leafy greens (we love adding wild garlic at this time of year, but spinach or chard would be great too).

Finish with a squeeze of lemon before dishing out into 4 bowls and topping with your lemony breadcrumbs.