Heat a large non-stick frying pan (that has a lid) over a medium-high heat and add a few tablespoons of olive oil. Season the cabbages all over with salt and pepper and add them to the pan, one cut-side down. Cook for about 2-3 mins, moving around a little as they cook. Then once it has a lovely golden brown colour, flip onto the other side. Once both sides are looking golden, flip onto the rounded side, reduce the heat to low, cover with a lid and leave to steam for 5 minutes - this will help to soften the stem. Remove and set aside on a plate.

Meanwhile, heat 2 tablespoons of oil in a pan over a medium heat. Add the onion and cook for 7-8 minutes until starting to soften and caramelise, then add the garlic and cook for another minute until fragrant.

Add the beans to the pan with their bean stock and mix well to combine. Reduce the heat slightly and allow to simmer for 3-4 minutes until the beans break down a little and reach a creamy, brothy consistency. Season to taste (if using cans, they will need more seasoning, adjust accordingly).

While everything’s cooking, make the vinaigrette by adding all of the ingredients to a small bowl or empty jar and give it a good shake. Add more olive oil to loosen, if necessary.

Plate up the beans on the base of a large serving platter, top with the charred cabbage and scatter over the vinaigrette. Finish with the remaning lemon zest - if you like it lemony! - and lots of parmesan.