Butter beans in tomato sauce with lamb and feta

Method

1. Heat 2 tbsp of the olive oil in a sauté pan. Slice the onion, then fry for 5-6 minutes until soft but not coloured. Crush in the garlic. Chop the anchovies, then add to the pan and cook until they dissolve.
2. Drain and rinse the beans, then add to the pan with the passata. Season well. Bring to a gentle simmer. Finely chop the chillies (deseeded if you want it less fiery), then add to the pan and bubble for 10 minutes until reduced slightly. Add a pinch of sugar if needed, or a little water if it’s too dry.
3. Meanwhile, heat the rest of the oil in a frying pan. Cut the lamb into chunks, then season and fry over a high heat for 5-10 minutes until piping hot and crispy. Chop the parsley, then toss through the lamb.
4. Divide the beans among 4 plates, top with the lamb, then crumble over the feta. Drizzle with oil, then serve.