Serves 2

- 285g flavoursome tomatoes

- 2 cloves of garlic

- 2½ tbsp extra-virgin olive oil

- 250g extra lean fillet of lamb

- ½ tsp ground cumin

- 2 fat shallots, finely sliced

- ½ tsp dried chilli flakes (optional)

- 410g can cannellini beans, drained and rinsed

- 200ml good chicken stock

- Salt and freshly ground black pepper

Preheat the oven to 180C/350F/Gas Mark 4. Place the tomatoes and one peeled garlic clove in a small baking tray. Toss in 1 tbsp olive oil and roast for 30 minutes.

Meanwhile, cut away any fat and sinew from the lamb. Cut into thick slices and place in a bowl. Add ½ tbsp olive oil, one finely chopped garlic clove and the cumin. Mix, cover and chill until needed.

Set a pan over a low heat. Add 1 tbsp olive oil and gently fry the shallots for 10 minutes, until they are meltingly soft. Add the chilli flakes, if using. Remove from the heat and set aside until the tomatoes are ready. Remove the tomatoes from the oven and, once they are cool enough to handle, peel and discard the skins. Squash the roasted garlic and mix the garlic and tomatoes into the shallots with the rinsed beans. Loosen any caramelised bits with the chicken stock. Simmer for 15 minutes or until the sauce is quite thick. Season to taste.

Preheat a ribbed griddle pan. Once very hot, season the lamb and sear for 2 minutes on each side, or until cooked to taste. Serve with the beans and wilted spinach.

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