If you are not using a pressure cooker then soak the carlin peas overnight or, on the day using the quick soak method of bringing them up to a boil for 2 mins and then leaving them for an hour.

Finely chop the veg if you’re not using frozen soffrito (no need to peel the carrot if it’s very clean). Heat the oil and fry in the pressure cooker or casserole for 2-3 mins, then add the beef or venison and fry for 8-10 mins to lightly brown it. Stir in the chillies in adobo or chilli paste and the cinnamon, then add 350ml water and the passata along with a little salt.

Add the bay leaf and chop in a quarter of each bunch of herbs with a pair of scissors (no need to stress about how finely chopped). Peel the zest off the lemon with a potato peeler and add that as well.

Check that the liquid level is 4cm above the beans in the pressure cooker and 2cm in the casserole – you can top the casserole liquid up, but it is essential to get the liquid right in the pressure cooker.

Either put the lid on and bring up to pressure for 40 mins or bring to a boil and then turn down to a simmer and cook with the lid on for 1 hr 30 mins.

Test the meat if simmering and cook further if needed. Check the sauce in both cases and season with salt and pepper, and the juice of the lemon. If you have time, cool and leave chilled overnight to develop the flavours.

When ready to serve, bring back to a simmer. Finely chop the rest of the herbs and stir them in. Taste and season again if needed. Serve with a dollop of crème fraiche. If you need carbs then steamed rice, tortilla chips or baked potatoes are all good additions.