Tip the beans into a large saucepan and cover with several inches of cold water. Leave to soak for at least 8 hrs, or up to 14 hrs.

When ready to cook, add 2 tsp fine sea salt to the pan. Set the pan over a medium-high heat and bring to the boil, then reduce the heat to a gentle simmer – don’t let them boil, as the beans will split. Skim away any scum that rises to the top of the pan. Add the parmesan rind, if using, the herbs, garlic, onion and lemon, along with the extra virgin olive oil. Season with another large pinch of salt and pepper. Cook for 1-2 hrs, stirring occasionally until the beans are tender. Keep an eye on the water level to ensure it isn’t too low – you want about an inch of water on top. Use a slotted spoon to remove the lemon, onions, herb sprigs and parmesan rind, then discard. Leave to cool.

Heat the olive oil in a frying pan over a medium heat. Stir in the red onion with a pinch of salt, and cook for 5-7 mins until it is beginning to soften. Tip in the courgettes and cook for 10-15 mins until softened with a bit of bite and lightly browned. Stir the courgettes, tomatoes and basil into the beans, and season. Will keep chilled for up to five days. Leave to cool first.

To make the aïoli, tip the egg yolks, garlic, mustard, 2 tsp of the lemon juice and 1 tbsp cold water into the bowl of a food processor. Blend until mixed and drizzle in the oil in a very slow, steady stream. Once all the oil has been added and emulsified, add the herbs and blitz again until fine. Add more oil slowly to make it a thinner consistency, if you like. Season to taste with more lemon juice, salt and pepper. Will keep chilled for up to four days.