PORK MEATBALLS WITH MUSHROOMS AND THYME

If you don’t like butter beans, you could serve the meatballs with rice or pasta instead. Preparation 5 minutes Cooking about 35 minutes Serves 4 25G DRIED PORCINI MUSHROOMS

1 TBSP OLIVE OIL

300G READY-MADE PORK MEATBALLS

1 MEDIUM ONION, CHOPPED

2 CARROTS, CHOPPED

2 STICKS CELERY, CHOPPED

2 GARLIC CLOVES, CRUSHED

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 boiling water and set aside to soak.

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

3 Keeping the pan over a low to medium heat, add the onion, carrot and celery to the pan and fry for 10 minute until softened. Add the garlic and thyme leaves and cook for 2 minutes. Stir in the mushrooms, the soaking liquid and chopped tomatoes. Season. Bring to the boil, then turn down to a simmer. Return the meatballs to the pan and continue cooking for around 5-10 minutes, or until the mixture has thickened slightly.

4 Stir in the beans and spinach and cook for 5 minutes to thicken a little more. Sprinkle over the thyme and serve with the bread.