In a heavy bottomed pan, sweat the onions and garlic with the olive oil and sea salt. Cook for at least 15 minutes, until they have reduced and become jammy and translucent. Season with a very generous grind of black pepper.

Add both jars of beans, along with their liquid, the juice of both lemons, vegetable stock, white wine vinegar and parmesan rind. Bring to the boil then lower the heat and simmer for 30 mins, stirring occasionally. You want the liquid to reduce and thicken.

Meanwhile, blitz the stale bread to make breadcrumbs and fry in a little olive oil until golden brown and crisp. Set aside.

Fry the sage leaves in olive oil until crisp, drain on a kitchen towel and sprinkle with sea salt.

To make the salad, simply toss the radicchio with the walnuts and a little balsamic vinegar, season with salt and pepper, plate and then drizzle with olive oil and scatter over some shavings of parmesan.

To finish the stew, scoop out two ladles, puree it and then add back into the pan, giving it a good stir. Taste for seasoning and adjust if necessary, maybe a little more vinegar, salt or pepper, depending on your taste.

Serve the stew in shallow bowls, sprinkled with pangrattato, a few sage leaves and lots of Parmigiano Reggiano, alongside the salad and a hunk of crusty bread.