Ingredients

• 600g/1lb 5oz floury potatoes
• 2–3 tbsp double cream
• 30g/1oz unsalted butter
• 200g/7oz pancetta
• cubed
• 1 large bunch fresh thyme
• 300g/10½oz savoy cabbage
• finely shredded
• 1 large bunch flat-leaf parsley
• roughly choppped
• 3–4 oregano sprigs
• leaves picked
• 1 tbsp wholegrain mustard
• sunflower oil for frying
• salt and freshly ground black pepper
• 30g/1oz dried porcini
• 1 tbsp sunflower oil
• 2 tbsp unsalted butter
• 400g/14oz smoked pancetta
• cubed
• 10 fresh thyme sprigs
• 2 fresh bay leaves
• 3 fresh rosemary sprigs
• 1 large white onion
• finely chopped
• 1 large carrot
• peeled and finely chopped
• 2 celery sticks
• finely chopped
• 3 garlic cloves
• crushed
• 1 cinnamon stick
• 300ml/10fl oz red wine
• 2 tbsp tomato purée
• 1 tbsp umami paste
• 50g/1¾oz light brown sugar
• 500ml/18fl oz fresh beef stock
• 200ml/7fl oz passata
• 1 tbsp smoked paprika
• 400g tin pinto beans
• 400g tin haricot beans
• large handful fresh flat-leaf parsley
• roughly chopped
• 3 sprigs oregano
• leaves picked
• salt and freshly ground black pepper

Directions

• To make the hash browns
• bring a large pan of salted water to the boil and cook the potatoes for 15–20 minutes
• or until tender. Drain and roughly mash with the cream. Season and set aside.
• Place a frying pan over a medium heat and add the butter. Fry the pancetta and thyme until crispy. Remove with a slotted spoon and add to the mash.
• Add the cabbage to the same pan with a dash water
• cover and cook for 2–3 minutes
• or until the cabbage is just tender. Stir into the mash with the herbs and mustard. Season
• leave to cool completely and then refrigerate.
• Meanwhile
• to make the beans
• place the mushrooms into a bowl and cover with boiling water to rehydrate. Drain and chop finely.
• Place a large pan over a medium heat with the oil and butter. Fry the pancetta
• thyme
• bay leaves
• pepper and rosemary until brown and starting to crisp. Remove with a slotted spoon and discard. Add the onion
• carrot and celery to the pan and fry for 10 minutes
• or until softened. Add the mushrooms
• garlic and cinnamon stick for 1 minute. Add the red wine and simmer until reduced by half. Add the tomato purée
• umami paste
• sugar
• stock and passata and bring to the boil until reduced by half again. Stir in the paprika and beans and heat through.
• Divide the cooled potato mixture into 10 equal peices and shape into patties.
• Heat a layer of oil 1cm deep in a non-stick pan over a high heat and fry the hash browns for 2–3 minutes on each side
• or until golden and piping hot (CAUTION: hot oil can be dangerous. Do not leave unattended.).
• Stir the fresh herbs through the beans
• remove the cinnamon stick and serve with the hash browns.