Put the vinegar, sugar, peppercorns and salt in a pan, bring to a simmer and cook, stirring, for a minute, so the salt and sugar dissolve. Take off the heat.

Put the onion rings in a sieve. Fill and boil the kettle, then pour the boiling water over the onion and leave to drain and cool.

Once cool to the touch, pack the rings into a sterilised 500g jar, then pour over the warm pickling liquor, seal and leave to steep for at least two hours.

Drain the beans, reserving the jar liquor, and set aside a few whole beans to use as a garnish at the end.

Put the rest of the beans in a blender with the olive oil, lemon juice and zest, and blitz smooth; you may need to add a splash of water to achieve the smoothest consistency.

Add the jar liquor, season to taste and blitz again. The velouté is now ready, to be served gently warmed through or at room temperature.

Wipe all the mushrooms with a damp cloth, then cut into even slices.

Put a drizzle of oil in a large frying pan on a high heat, then add all the mushrooms and, after a few minutes, when they begin to take on a bit of colour, add the butter and garlic, and season.

Cook for a couple of minutes, until the mushrooms are browned, then lift out and spread out on a plate lined with kitchen paper to drain. Discard the garlic.

To finish the dish, toast the pumpkin seeds in a 180C (160C fan)/gas 4 oven for 12 minutes, then season with espelette pepper and salt.

Divide the mushrooms and reserved whole butter beans between four soup bowls.

Pour the velouté around the mushrooms at table, for a dash of wow factor, then serve topped with some pickled onions, toasted seeds and parsley.

If you like, finish with a drizzle of olive oil or, my favourite, crispy chilli oil.