This dish is simple but so tasty. It makes a great side dish for grilled meat but has the flavour to stand alone as a main dish. We like to have it on its own for a hearty breakfast with chunks of bread and butter.

Ingredients

SERVES 4 as a side or 2 as a main

200g lardons or cubed bacon

1 medium white onion, finely chopped

2 garlic cloves, crushed

2 sprigs rosemary, one finely chopped and one for garnish

1 chicken stock pot

50ml dry or medium sherry – we used Manzanilla

25ml sherry vinegar

2 x 400g tins cannellini beans, drained

2 tbsp Parmesan or hard cheese, finely grated

Handful chopped parsley

Method

1. In a cast iron pan over direct heat fry the lardons or bacon until brown and crispy, and the fat has rendered. Remove and set aside.

2. Fry the onion in the rendered fat until softened. You may need to add an extra splash of rapeseed oil depending on the fat content of the lardons or bacon.

3. Stir in the garlic and the chopped rosemary and fry for a further 5 minutes.

4. Add the stock pot, sherry, sherry vinegar and 200ml water, mixing until the stock is fully dissolved.

5. Mix in the drained beans and two thirds of the fried lardons.

6. Transfer to indirect heat and simmer for 5-10 minutes until heated through and thickened, then add the grated cheese and stir for 1-2 minutes..

7. To serve top with the remaining fried lardons, parsley and rosemary.