Winter, rugby and these beans make for a very enjoyable evenly. They're also great served up for brunch.

Ingredients

• 2 medium-sized brown onions
• 4-5 pork fingers
• 4 diced rashers of bacon
• 140 gram tub tomato paste
• 2 cups chicken stock
• 2 x 400 gram cans well-drained cannellini beans
• 2 tblsp Worcestershire sauce
• 2 tblsp treacle or golden syrup
• 1 tblsp prepared mustard and curry powder
• dash of vinegar

Method

1. Peel and slice onions and cook in a dash of oil or a knob of butter a large lidded frying pan over a moderate heat until tender and lightly brown. Set aside.
2. Dice pork fingers (from the belly) and add to the pan with bacon and cook over a high heat until well browned.
3. Stir in tomato paste and cook, stirring for 3-4 minutes until the paste has begun to turn a brown red colour. Return the onion to the pan with chicken stock, cannellini beans, Worcestershire sauce and treacle or golden syrup, mustard and curry powder and a dash vinegar. Cover and simmer gently for 30 minutes or until hot and flavoursome.
4. Serve up with toasted rye bread and if wished some steamed winter greens like broccoli on the side.