TODAY’S RECIPE: Creamy cannellini beans with lamb

PERFECT pairing. Serves: 2.

Ingredients

1 tbsp olive oil

200g lamb leg steak

3 garlic cloves, sliced

2 banana shallots, chopped

2 anchovies, drained

1 rosemary sprig, chopped

250ml chicken stock

400g can cannellini beans, drained and rinsed

150g spinach

Method

1 Heat oil in a non-stick pan over a medium-high heat. Season lamb and sear on both sides. Remove to a plate to rest for five minutes before slicing.

2 Add garlic, shallots and anchovies to pan, reduce heat to medium and fry for two minutes until anchovies have dissolved. Add rosemary, stock and beans, and simmer until stock has been absorbed. Stir in spinach and cook until wilted. Season to taste. Serve beans with lamb slices.