- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 celery sticks
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 small onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 small red pepper, deseeded
- 8 rashers rindless streaky bacon, chopped
- 1 garlic clove, crushed
- 1 tsp mild chilli powder
- 500g carton passata
- 3 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1 tbsp Worcestershire sauce
- 410g can borlotti bean
- 410g can cannellini bean
Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 mins. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chilli powder and cook for 1 min.
Pour in passata, maple syrup, Worcestershire sauce and the softened veg and stir well.
Rinse and drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil and simmer for 10 mins. Season to taste and serve with jacket potatoes.