Heat one tablespoon of olive oil in a large frying pan over a medium heat. Add the garlic and cook for 1 minute, followed by the mushrooms and season with salt and pepper. Cook for 6-7 minutes, or until the mushrooms have shrunk down slightly and are golden, stirring regularly.

Add the beans with their bean stock (or cans with extra veg stock) to the pan simmer down until the beans turn brothy and creamy, roughly 3 minutes. Stir in the spinach and allow to wilt, roughly 4 minutes.

Once the spinach has wilted, reduce the heat to low, add the parmesan, creme fraiche and nutmeg (if using) and mix well. Stir in the lemon juice and season with plenty of cracked black pepper. Plate up and finish with a final grating of parmesan, some fresh parsley and a drizzle of extra virgin olive oil, if you fancy.