Step 1: Add lima beans to a heavy based pan, with water, garlic, bay leaves, peppercorns and two tablespoon of Extra Virgin Olive Oil.

Step 2: Wait for the pot to come to a simmer, turn down and cook over a very, very low heat, for an hour with the lid off. Check after an hour and cook for slightly longer if needed (will depend on the freshness of the bean).

Step 3: In a large frypan heat three tablespoons of Extra Virgin Olive Oil and add the leeks. Cook at a medium temperature for 5 minutes, then add one tablespoon of Verjuice, turn temperature down, pop lid on and cook over very low heat for a further 8 minutes. Add in lemon at the last moment.

Step 4: In a large frypan melt butter with 2 tablespoons of Extra Virgin Olive Oil, add mushrooms and salt. When almost cooked add pepper and toss through.

Step 5: Once all components are cooked, combine together in a large bowl, serve and finish each plate with cracked black pepper, a drizzle of Extra Virgin Olive Oil, freshly squeezed lemon juice, chopped parsley and vache curd.