Smoked pancetta and white bean soup

A firm winter favourite. Serves 3


    200g smoked pancetta, chopped

    1 leek, sliced

    1 shallot, sliced

    3 garlic cloves, chopped

    1 stick rosemary, chopped

    Small bunch thyme, chopped

    ½ fennel, chopped

    1 scotch bonnet, chopped (or 1 tsp dried chilli)

    1 large glass white wine

    600ml Chicken stock (or veg)

    400g tin white beans of choice

    Bunch cavalo nero, roughly chopped

    Juice ½ Lemon

    Small bunch tarragon, chopped

    Sea salt and black pepper


    Goats curd:

    1 tbsp soft goats cheese

    2 tbsp yoghurt

    ½ lemon, zest

    Salt and pepper

    1 small garlic clove, crushed


Place the smoked pancetta in a pan with a little olive oil and fry till starting to crisp, add the leek, shallot, garlic, rosemary, thyme, chilli and fennel and saute for about 5 minutes. Add the white wine and stock and simmer for a further 5 minutes.

Add the beans and cavalo nero and simmer for a few minutes while you whisk together the goats curd.

Squeeze in the lemon, add the tarragon and season. Serve with hot crusty bread.