Heat 2 tablespoons of olive oil in a pan over a medium-high heat. Add about ¼ of the sliced carrots and cook, stirring regularly, until the carrots start to caramelise and turn crispy. Once crisp, remove from the pan and set aside on kitchen paper. Heat another tablespoon of oil in the pan and fry the whole sage leaves until just crispy, about 1 minute. Set aside to be used as garnish for later.

To the same pan, add the remaning carrots, garlic and chopped sage with a little more oil and a cook pinch of salt. Cook for 2-3 mins then add a ladle full of stock and cover with a lid. Cook until very tender - about 8-10 minutes.

Scoop out two-thirds of the carrots and add them to a blender or food processor and blitz until smooth - you’re looking for a thick, puree-like consistency. If it’s a little too thick, add a splash of stock.

Add the beans with their bean stock to the remaining carrots in the pan and stir to combine. Cook over a medium heat for 2-3 minutes to warm the beans through, adding a little stock now and then if needed.

Add the carrot puree, grated nutmeg, parmesan and plenty of cracked black pepper and stir to combine. Divide between bowls and top with the crispy carrots, sage, more parmesan plus some toasted pine nuts for a bit more crunch, if you like.