LAMB BELLY, GREEN OLIVES & FLAGEOLET BEANS

This Provençal-style combination reflects Mediterranean cooking, pairing slow-cooked lamb with olives and tender beans.

Serves: 4

Ingredients:

300g Flageolet beans, soaked overnight

2 Lamb bellies

2 tbsp Olive oil

1 Large onion (finely chopped)

2 Carrots (finely chopped)

1 Fennel bulb (finely chopped)

4 Garlic cloves (finely chopped)

1 Lemon (zest and peel)

1 Small tin anchovies, drained and diced

1 Red chilli (finely chopped)

1 tsp Sweet smoked paprika

1 Bouquet garni

1 tbsp Tomato purée

250ml White wine

500ml Chicken stock (or water)

2 Tomatoes (diced)

150g Gordal green olives (torn)

Parsley (finely chopped)

Flaked sea salt

Freshly ground black pepper

1. Prep the lamb bellies and roll with: lemon, garlic and picked rosemary. Cut into rounds and brown them well in a heavy casserole with the olive oil. Remove and set aside.
2. In the same pan, start with the chilli, anchovy and lemon peel, once soft add the onion, carrots and fennel and cook slowly until soft and lightly coloured. Add the smoked paprika and cook for another minute.
3. Stir in the tomato purée, then deglaze with the white wine and reduce slightly. Add the bouquet garni, stock, olives, tomatoes and flageolet beans.
4. Return the lamb to the pan, cover and cook gently for around 2 hours at 140C, until the meat and beans are tender.
5. Adjust seasoning, then finish with chopped parsley, sea salt and black pepper before serving.