Packed Kitchen Buckfast Meatballs

For the sauce

400 g butter beans

800 g cherry tomatoescooked

120 g long grain rice

1 medium yellow oniondiced

handful of spinach

40 ml Buckfast tonic wine

1 tsp smoked paprika

1 bay leaf

1 tbsp Hillfarm Oils rapeseed oil

a pinch of salt and black pepper

For the meatballs

400 g Dart Fresh Dartmoor minced beef

2 cloved of garlicfinely diced

1 tsp smoked paprika

handful of fresh parsleyfinely chopped

pinch of salt

1 egg

pinch of black pepper

In a bowl combine all the ingredients for meatballs, working the seasoning in with your hands, then shape into small meatballs.

Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over.

Push to one side of the pan and add the onion.

Cook for a further 5 mins, stirring now and then, until the onion has softened, then stir in the paprika, bay leaf and Buckfast wine.

Stir everything around in the pan for 2 to 3 minutes until half of the wine disappears, then add the tomatoes and butter beans.

Cover with a lid and simmer for 10 mins.

Add spinach and season if needed. Take off the heat.

Cook rice according to packaging.