1

Put the 20 garlic cloves in a bowl with their papery jackets still on. Pour 300ml boiling water over and leave to rest for 2 minutes. Remove the garlic, retaining the water and, as soon as the garlic is cool enough, remove the skins and cut each clove in half lengthways.

2

Melt the butter in a heavy-based pan over a low heat. Add the garlic, celery and thyme and cook slowly for 3-4 minutes, being careful not to let it colour. Pour the wine over and increase the heat, allowing it to bubble and reduce by half.

3

Stir the beans, bay leaves, stock and garlic water into the pan. Reduce the heat to low and allow the pot to simmer gently for 30 minutes, until the sauce has thickened and reduced in quantity. Use a potato masher to gently mash some of the mixture at this stage, making the sauce a little thicker. Stir through the young leaf spinach just before serving and allow the leaves to wilt in the warmth of the stew.

4

Meanwhile, make the gremolata by combining the parsley, 1 crushed garlic clove and lemon zest and juice.

5

Once the beans are tender, remove the pan from the heat. Stir through the crème fraîche and season well. Serve in bowls with a spoonful of gremolata over the top.