If you can't find any of our pancetta in the cabinet then substitute with streaky bacon.

Ingredients - serves 4 200g Riverford organic pancetta 750g young broad beans (shelled weight about 180g) 150g fine beans 1 bunch spring onions 1 pack Old Cummings Farm rocket leaves dressing: 1 lge tsp Dijon mustard 1 tbsp white wine vinegar 1 tbsp Essential sunflower oil 1 tbsp Eleanthos olive oil

Method

1 First make the dressing by placing all the ingredients into a screw-top jar, shake vigorously to make a thick emulsion.

2 Grill pancetta slices to crisp and curling, set aside. Trim fine beans and cook for 3-4 minutes in boiling salted water, drain and dry. Blanch shelled broad beans in boiling salted water for 2 minutes and drain, peel off skin and set aside. Trim spring onions and finely slice.

3 Toss rocket leaves, fine and broad beans, together with sliced spring onion and divide between plates. Add 2-3 slices of pancetta to each and spoon blobs of thick mustard emulsion around each plate.