Our new chef Jon Rotherham is here with his rich and warming meatball dish, served with butter beans and roast tomatoes.
(Serves 4 people)
For the meatballs:
400g minced beef
Half a bunch of fresh tarragon, finely chopped
Pinch of salt and pepper
For the butter beans:
2 tins of butter beans, drained and rinsed in cold water
1 clove of garlic, finely sliced
1 bay leaf
75ml olive oil
100ml chicken stock
For the roast tomatoes:
4 plum tomatoes, halved
40ml balsamic vinegar
A few sprigs of thyme
Pinch of salt
1. Put the tomatoes on a baking tray, add a good drizzle of balsamic vinegar, a pinch of salt and scatter the thyme over. Drizzle olive oil over the tomatoes and bake in the oven at 150C for about half an hour.
2. Put the minced beef in a bowl, add salt and pepper and add the chopped tarragon. Mix and scrunch together. Divide the mix into 4 and then pinch and quickly roll out 5 balls from each piece.
3. Pour 1 table spoon of olive oil into a hot frying pan, add the meatballs, turn up the heat and toss regularly until the meatballs are golden on all sides. Remove the meatballs from the pan and set aside.
4. Discard the remaining oil from the frying pan and give it a quick wipe with kitchen roll.
Take the pan back to the heat, add 4 tablespoons of olive oil and add the sliced garlic and the bay leaf.
5. Add the butter beans and cook for about 5 minutes or until they are creamy. Add the chicken stock and cook for another 5 minutes.
6. Place the meatballs on top of the beans to warm them back up.
7. To serve, place the beans and meatballs in a large bowl and garnish with the roast tomatoes and drizzle all the tomato juices over the top.