Smoked pancetta and white bean soup

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The sort of dish that we make on a weekly basis - hearty, comforting and delicious. We often serve this alongside roast chicken or even a fish like a monkfish.

Serves 3

200g smoked pancetta, chopped

1 leek, sliced

1 shallot, sliced

3 garlic cloves, chopped

1 stick rosemary, chopped

Small bunch thyme, chopped

½ fennel, chopped

1 scotch bonnet, chopped (or 1 tsp dried chilli)

1 large glass white wine

600ml Chicken stock (or veg)

400g tin white beans of choice

Bunch cavalo nero, roughly chopped

Juice ½ Lemon

Small bunch tarragon, chopped

Sea salt and black pepper

Goats curd:

1 tbsp soft goats cheese

2 tbsp yoghurt

½ lemon, zest

Salt and pepper

1 small garlic clove, crushed

Place the smoked pancetta in a pan with a little olive oil and fry till starting to crisp, add the leek, shallot, garlic, rosemary, thyme, chilli and fennel and saute for about 5 minutes. Add the white wine and stock and simmer for a further 5 minutes.

Add the beans and cavalo nero and simmer for a few minutes while you whisk together the goats curd.

Squeeze in the lemon, add the tarragon and season. Serve with hot crusty bread.