Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the onion, celery and carrot with a pinch of salt. Cook for 10-12 minutes, stirring often, until softened and lightly golden.

Add the tomato puree with a splash of water to combine. Cook for 2 minutes or until it darkens in colour.

Stir in the garlic and herbs. Cook for 1–2 minutes until fragrant.

Add the carlin peas with their bean stock, chopped tomatoes and Marmite - this will add a umami boost. Stir to combine. Pour a splash of the vegetable stock into the tin of tomatoes and swill out to remove the residue. Add this to the pan along with the rest of the stock, then simmer for roughly 8-10 minutes to reduce slightly and thicken.

Get the pasta on to boil in salted water.

Once everything has started to thicken slightly, use the back of your spoon to gently mash some of the carlin peas. This creates a lovely thick, meaty, ragu-like texture.

Add the red wine vinegar, stir well, and simmer for another 5-8 minutes until thick and saucy. Stir through the parmesan, and season with plenty of cracked black pepper and salt to taste.

Drain the pasta, reserving a little pasta water, then add to the ragu and stir so that the pasta if fully coated in the ragu. Add a splash of the pasta water to loosen, if necessary.

Spoon into bowls, sprinkle fresh parsley, a little drizzle of olive oil and extra parmesan.