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For the beans:
1 tablespoons olive oil
5 ounces (150g) cubed pancetta
1 onion, finely chopped
2 cloves garlic, crushed
1/2 teaspoon hot paprika
1 tablespoon English mustard
1 teaspoon treacle
splash Worcestershire sauce
10 ounces (300g) canned cherry tomatoes
1 teaspoon brown sugar
1 teaspoon tomato pur
14 ounces (400g) can haricot beans, drained, rinsed
1 tablespoon chopped fresh flat-leaf parsley, to garnish
For the meatballs:
2 good quality pork sausages
1 tablespoon olive oil
For the potato cakes
12 ounces (350g) Desir potatoes, peeled
2 spring onions, finely sliced
1 heaped teaspoon plain flour
1 large knob of butter
2 tablespoon olive oil
For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to
crisp at the edges, then stir in the onion and garlic.
Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar,
tomato pur and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt
and freshly ground black pepper
Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying
pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through.
For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a
mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal
balls and pat into flat rounds (use chefs' ring for consistent shape).
Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or
until golden-brown and cooked through.
To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley.
Preperation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2
1 tablespoons olive oil
5 ounces (150g) cubed pancetta
1 onion, finely chopped
2 cloves garlic, crushed
1/2 teaspoon hot paprika
1 tablespoon English mustard
1 teaspoon treacle
splash Worcestershire sauce
10 ounces (300g) canned cherry tomatoes
1 teaspoon brown sugar
1 teaspoon tomato pur
14 ounces (400g) can haricot beans, drained, rinsed
1 tablespoon chopped fresh flat-leaf parsley, to garnish
For the meatballs:
2 good quality pork sausages
1 tablespoon olive oil
For the potato cakes
12 ounces (350g) Desir potatoes, peeled
2 spring onions, finely sliced
1 heaped teaspoon plain flour
1 large knob of butter
2 tablespoon olive oil
For the beans, heat the olive oil in a wide heavy-based pan over a medium-high heat. Add the pancetta and fry for 1-2 minutes, or until starting to
crisp at the edges, then stir in the onion and garlic.
Fry for 2-3 minutes, until the onion is translucent, then stir in the paprika, mustard, treacle, Worcestershire sauce, to taste, tomatoes, sugar,
tomato pur and haricot beans. Bring to a boil and cook for ten minutes, or until the liquid has reduced to a thick consistency. Season with sea salt
and freshly ground black pepper
Meanwhile, for the meatballs, remove the casing from the sausages and roll the sausage meat into golf ball sized pieces. Heat the olive oil in a frying
pan over a medium heat and fry for ten minutes, turning regularly, or until golden-brown and cooked through.
For the potato cakes, boil the whole potatoes for five minutes or until just tender. Drain and, when cool enough to handle, coarsely grate into a
mixing bowl. Add the spring onions, flour and half the butter. Season with salt and freshly ground black pepper and mix well. Divide into four equal
balls and pat into flat rounds (use chefs' ring for consistent shape).
Heat the oil and remaining butter in a large non-stick frying pan over a medium heat and gently fry the potato cakes for 2-3 minutes on each side, or
until golden-brown and cooked through.
To serve, spoon the beans over the potato cakes and meatballs and garnish with the parsley.
Preperation time: less than 30 mins
Cooking time: 10 to 30 mins
Serves 2
