Paul Flynn's baked meatball casserole with paprika beans: Today

Ingredients

• 1 tbsp sunflower oil
• 12 ready-made meatballs
• 125g smoked bacon lardons
• 2 garlic cloves, thinly sliced
• 1 x 400g tin of chopped tomatoes
• 150ml concentrated chicken stock
• 1 tsp paprika
• 1 x 400g tin of baked beans
• 1 tbsp maple syrup
• 1 tbsp Worcestershire sauce
• a few dashes of Tabasco (the smoked chipotle version if possible)

Method

1. Preheat the oven to 185°C.

2. Heat the oil in a wide, shallow, heavy-based casserole over a high heat.

3. When it's gently smoking, add the meatballs and bacon and colour for 5 minutes or so. Add the garlic and give it a gentle swish around the casserole,

4. Then add the tomatoes, stock and paprika.

5. Bring to a simmer and cook for 5 minutes or so.

6. Add the beans, maple syrup, Worcestershire sauce and Tabasco.

7. Season and bring to a simmer again, then pop in the oven to cook for 25 minutes, until a light crust starts to form.

8. Serve with rice, mash or even toast.