Flageolet Beans with Parsley Crumb - Tom Aikens

Ingredients

• 500g tinned flageolet beans, drained keeping the liquor
• 4 shallots, finely diced
• 2 cloves garlic, finely diced
• 2 medium carrots, finely diced
• 30g butter or duck fat
• 20g butter
• 120ml double cream
• 1 tbsp of chopped parsley
• 1 tsp of thyme leaves
• Zest of 1 lemon
• 1 clove of garlic, finely chopped
• 3g whole parsley leaf, roughly chopped
• 1 tbsp olive oil
• 100g white breadcrumbs
• 30g grated gruyere cheese
• 30g grated parmesan cheese
• Salt and a Little pepper