QUICK PORK MEATBALL CASSOULET

This hearty dish is just the thing for those chilly spring days when you need a speedy warming supper.

Hands-on time 5min. Cooking time about 30min. Serves 4

25g (1oz) dried porcini mushrooms 1tbsp olive oil 300g (11oz) ready-made pork meatballs 400g pack soffritto mix (or chopped onion, carrot and celery) 2 garlic cloves, finely chopped 4 thyme sprigs, leaves removed, plus extra, to garnish 2 x 400g tins chopped tomatoes 400g tin of butter beans, drained and rinsed 115g pack baby spinach Garlic bread, to serve

1 Put the dried mushrooms into a small bowl, cover with 150ml (5fl oz) boiling water and set aside to soak.

2 Meanwhile, heat the oil in a large, deep frying pan over a medium-high heat. Add the meatballs and cook for 5-8min, turning occasionally, until browned all over. Remove to a plate with a slotted spoon and set aside.

3 Keeping the pan over a low to medium heat, add the soffritto mix to the pan and fry for 5min, until softened. Add in the garlic and thyme leaves and cook for a further 2min. Stir in the porcini mushrooms, the soaking liquid, chopped tomatoes and season. Bring to the boil, then turn down to a simmer. Return meatballs to the pan and continue cooking for around 5min, or until the mixture has thickened slightly.

4 Add in the beans and spinach, stir to combine and cook for a further 5min, to thicken a little more. Sprinkle over some extra fresh thyme and serve.

PER SERVING 341cals, 9g protein, 13g fat (2g saturates), 44g carbs (3g total sugars), 4g fibre

GH TIP Make it vegetarianfriendly by swapping the meatballs for pan-fried halloumi cheese and serve with the butterbean stew.