Step 1 Melt the butter in a heavy based casserole pot over a low to medium heat. Fry the shallot in the butter for 3 mins until softened.

Step 2 Tip in the beans followed by the wine and stir through for 2 mins before adding 150ml of the stock, salt and pepper.

Step 3 Mix together the bacon with the crushed garlic and parsley and add to the pan. Stir through and partially cover. Allow to bubble away for 20 minutes adding the remaining 100ml of stock for the last 5 minutes.

Step 4 Serve in bowls with a generous drizzle of the walnut oil.