Lamb steaks

• 800 g boneless lamb loin steak
• 1 clove garlic
• 2 tblsp rosemary
• Salt and pepper
• 2 tblsp olive oil

Beans and peas

• 4 oz Butter beans
• 4 oz Chickpeas
• 4 oz Black eyed peas

Tomato sauce

• 1 chopped onion
• 3 chopped garlic cloves
• 1 chopped celery stick
• 400g can chopped tomatoes
• 2 tblsp tomato puree
• 1/2 pt vegetable stock
• Salt and pepper
• 1 tsp chopped oregano

Rub the peeled garlic clove into the meat, season and drizzle with olive oil. Leave to marinade for 2 hours or longer if possible. Place under a hot grill for 4-5 minutes on each side or longer if you prefer the meat well done. Keep warm.

For the beans and peas: Cover with water and soak overnight or for a minimum of 8 hours. Drain, cover with salted water and boil for approximately 20 minutes till tender.

Tomato sauce: Saute together the onions and garlic over a medium heat and add the tomato and the tomato puree. Stir well, add the oregano and the vegetable stock. Simmer for 20 minutes. Add 1'4 pt of white wine and 1 tblsp of castor sugar. Stir well.

To assemble the dish: Bind the beans with enough tomato sauce to coat. Spoon into a ring mould e.g. a scone cutter or an empty bean tin, and gently smooth the beans. Remove the ring and garnish with mint leaves or rosemary.

Serves 4