Warm and fragrant and full of the taste of an Italian summer, you could also make this dish with Puy lentils or chickpeas instead of beans.
Serves 4 
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2 x 5oz lamb neck fillets
1 tbsp coriander seeds
2 tsp fennel seeds
good pinch of dried chilli flakes
2 tbsp olive oil
1lb ripe vine tomatoes, cut into thin wedges
1 x 14oz tin white beans (such as cannellini or butter beans), drained and rinsed
1 tbsp red wine vinegar
squeeze of lemon juice
2 tbsp extra-virgin olive oil
handful of fresh basil leaves
2 x 150g lamb neck fillets
1 tbsp coriander seeds
2 tsp fennel seeds
good pinch of dried chilli flakes
2 tbsp olive oil
500g ripe vine tomatoes, cut into thin wedges
1 x 400g tin white beans (such as cannellini or butter beans), drained and rinsed
1 tbsp red wine vinegar
squeeze of lemon juice
2 tbsp extra-virgin olive oil
handful of fresh basil leaves
Pestle and mortar
Ovenproof frying pan
