Courgette and Tomato

 Ingredients

1 large courgette cut into quarters lengthways then into similar thickness slices

3 tinned tomatoes and 4 Tbspn of their juices, chopped.

1 Tbspn tomato puree

1 garlic coarsely chopped

small red chilli, cut into quarters lengthways, deseeded and finely cut into strips

3 fresh tomatoes, cut in half then each half in thirds.

2 Tbspn oil

2 Tbspn chopped parsley

Method 

Heat oil in large pan, put in garlic and chilli, stir and cook for a minute. Then put in courgette for about 4 minutes, stirring occasionally so as to not colour. Put in tinned tomato, juice and puree, turn up heat high, stirring until all moisture has reduced. Put in fresh tomato, stir, as you lower the heat, until the fresh tomato begins to soften. Stir in parsley, check seasoning and serve.

 

Big Bean Casserole

Ingredients

 400g Jonny Beans soaked over night (or dried broad beans)

110 g of speck cut into 8mm dice

2 x medium onions, carrots, celery  all cut into 5mm rings

3 cloves of garlic coarsely chopped

500g Belly Pork scored  into 40mm2

12 chicken wings

300g smoked continental sausage cut into 20mm slices

1L of chicken stock about.

3 bay leaves.

Tbspn black peppercorns, salt to taste 

Method 

Boil beans in soaking water for ten minutes, drain, rinse and reserve.

In a large pan fry off the speck until the fats run and the dice colours, draw off and put in casserole. Fry chicken wings in batches so each side takes on a good colour and pack tightly into bottom of casserole.

Lower heat and sweat off onion, carrot, celery and garlic.

Pack drained beans on top of the wings, scatter peppercorns and bay leaves.

Spreading onions, carrot, celery, garlic over top of beans.

Pour in sufficient stock to cover beans well. 

Push belly pork into mixture until the rind is only just above the water.

Cover and cook in a fan oven 180°C for 2 hours. After one hour remove cover. After a further half hour push the sausage slice into the water, check the beans are soft. 

Check seasoning and Serve.