Heat a frying pan over a medium heat and pour in the oil from the anchovies. Add the anchovies and cook for about 2-3 minutes until they start to melt away. Add the garlic and chilli and cook for 2 minutes until fragrant.

Pour in the beans with their bean stock. Fill the jar ⅓ with water, give it a shake, and pour that in too - this will act as extra stock for better brothyness. Stir the beans in with the garlicky anchovy oil and simmer for a couple of minutes until the beans are looking creamy.

Add the juice of ½ or 1 lemon, depending on how lemony you like it, and season well with cracked black pepper. Stir the cavolo nero through the beans and cook until just wilted. Serve up with a drizzle of olive oil, black pepper and lemon zest.