Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 250g/9oz cubed lamb or pork
• 6 rashers smoked streaky bacon, roughly chopped
• 400g can tomatoes, canned
• 2 carrots, diced
• 150ml/¼ pint red wine
• 150ml/¼ pint lamb stock
• 1 tsp fresh or ¼ tsp dried rosemary, fresh, or ¼ tsp dried
• 1 tsp fresh or ¼ tsp dried thyme, fresh, or ¼ tsp dried
• 1 tsp fresh or ¼ tsp dried parsley, fresh, or ¼ tsp dried
• 400g can haricot beans, drained
• 2 tbsp fresh white breadcrumbs
•   salt and pepper
•   fresh parsley, chopped, to garnish

Method

1. Heat the oil in a large pan, then fry the onion and garlic for 2-3 minutes until softened. Add the lamb or pork and bacon and stir fry for 5 minutes.
2. Stir in the tomatoes, carrots, wine, stock and herbs, then cover and cook over a medium heat for about 25 minutes until the meat is tender and the juices thickened.
3. Preheat the grill to high. Stir in the beans, season with salt and pepper and transfer to a heatproof serving dish. Sprinkle over the breadcrumbs, then grill for a few minutes until the topping is golden. Serve garnished with the chopped parsley.

Notes