Heat the olive oil in a large pan over medium-low heat. Add the leeks and fennel wedges with a pinch of salt and saute until nicely softened, about 10-12 minutes - the longer, the better! Add the garlic for the final minute of cooking and cook until fragrant.

Pour in the beans with their stock and the veg stock and stir to combine. Bubble away for 4-5 minutes, crushing some of the beans slightly with a spoon to thicken it further.

For the gremolata, toast the pumpkin seeds in a dry pan for 2 minutes until they start to pop and smell toast. Finely chop up half - this will create more of a pesto-like consistency. Add the seeds to a bowl with the parsley, olive oil and the zest and juice of 1 lemon. Check for seasoning.

Once the stew is looking nice and brothy, stir in the juice of ½ lemon and cracked black pepper. Spoon into bowls and scatter over the gremolata. Finish with a big crack of black pepper.