Meatloaf, Chive Mash & BBQ Beans

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil a kettle

Peel and grate the brown onion[s]

Dissolve the beef stock cube[s] in 50ml [75ml] boiled water

Add the beef mince, beef stock, panko breadcrumbs and grated onion

Season with a generous grind of pepper and knead thoroughly with clean hands for 2-3 min until fully combined

Add the beef mixture to a baking tray (use tin foil to avoid mess!) and shape into 1 [2] loaf[ves]

Spread the tomato ketchup over the top and put the tray in the oven for 30-35 min or until cooked through

Meanwhile, peel the potatoes and cut them into large bite-sized pieces 

Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 15-20 min or until fork-tender

Once done, drain and return them to the pot

Meanwhile, drain and rinse the cannellini beans

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat 

Once hot, add the smoked paprika and chopped garlic and cook for 30 sec or until fragrant

Add the cannellini beans, tomato frito, Henderson's Relish, brown sauce and 1 tsp [2 tsp] sugar with 100ml [150ml] boiled water to the pan and cook for 10-12 min or until the beans are thick and rich

Season with a pinch of salt and pepper – these are your BBQ beans

Meanwhile, chop the chives finely

Return the drained potatoes to a low heat with a splash of milk and a large knob of butter and mash until smooth

Stir the chopped chives through the mash