In a medium pan over medium heat, add black pepper and dry roast it for 30-60 secs. Then, add the butter beans with the bean broth to the pan and bring to a boil. Turn the heat down slightly and continue to reduce the liquid for 5-8 mins until the broth has slightly thickened. Next, add the cheese and butter then stir whilst allowing the mixture to simmer for a few minutes.

Preheat the oven to 385°F.

Trim the dark-green tops and root ends from the leeks and set aside for use in another recipe (such as stock). Half lengthwise then wash and drain. Remove any remaining thick outer layers. Char the leeks in a large pan for a few minutes - you can skip this stage if you are in a rush.

Arrange the leeks in a single layer, cut side up, in a medium baking dish or 9’’ cast iron skillet.

In a medium saucepan, on low-medium heat, simmer the wine for approx. 1 minute then add the stock followed by Dijon mustard (optional) and return to a simmer until the liquid has slightly reduced (approx 5-6 minutes). Taste and season with salt and pepper if needed. Pour this stock over the leeks, then fleck with butter. Cover the dish with foil and roast for 15-20 minutes then, uncover and continue roasting until the leeks are soft, approx.10-15 minutes.

Optional step: during the last five minutes of cooking, lightly cover the leeks with a little freshly grated parmesan. The cheese will become delightfully crispy.