Bacon, Mushroom & Cannellini Bean Stroganoff

• Meanwhile, drain and rinse half the cannellini beans. Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over high heat.

• Cook bacon, mushrooms, breaking up with a spoon, until golden, 4-6 minutes.

• Reduce heat to medium, then add herb & mushroom seasoning and cook until fragrant, 1 minute.
• Add cannellini beans, thickened cream, Dijon mustard, stock concentrateand a splash of water and cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add a squeeze of lemon juice and baby spinach leaves, and stir until wilted.