Legumes are a special group of plant species that includes crops such as peas, beans, and clovers. Legumes are unique because they require no synthetic nitrogen fertiliser to grow and once they are harvested, the nitrogen-rich crop residues can be left in the field as manure. This process further offsets the need for synthetic nitrogen for the other crops which follow [1]. Around ¼ of agriculture’s greenhouse gas emissions are due to the inefficient use and management of nitrogen. Furthermore, nitrogen is highly reactive, with consequent and severe negative impacts upon the surrounding ecosystems, including anoxia in aquatic environments, disruption of soil life, and impacts on land biodiversity [2]. When nitrogen is poorly managed, it contributes to nitrate loading of drinking water which affects the most sensitive populations; pregnant women, elderly people, and children. Legume cropping is low across Europe, occupying only 1- 4% of arable farmed area, as compared to 60% for cereals. In conjunction, between 1970 and 2010, nitrogen emissions per hectare of Europe’s utilised agricultural area in different forms (atmospheric and leaching) increased by 20 to 30%