Ingredients

• 1 tbsp olive oil
• 150g/5oz cubed pancetta
• 1 onion
• finely chopped
• 2 cloves garlic
• crushed
• ½ tsp hot paprika
• 1 tbsp English mustard
• 1 tsp treacle
• splash Worcestershire sauce
• 300g/10oz canned cherry tomatoes
• 1 tsp brown sugar
• 1 tsp tomato purée
• 1 x 400g/14oz can haricot beans
• drained
• rinsed
• 1 tbsp chopped fresh flatleaf parsley
• to garnish
• 2 good quality pork sausages
• 1 tbsp olive oil
• 350g/12oz Desirée potatoes
• peeled
• 2 spring onions
• finely sliced
• 1 heaped teaspoon plain flour
• 1 large knob of butter
• 2 tbsp olive oil

Directions

• 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 purée 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.
• 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.