Instructions

1. Chop the celery and garlic, slice the onion and bell pepper.
2. Heat ½ tbs of olive oil or duck fat in a large casserole dish and gently soften the celery and onion. Add the garlic, rosemary and red pepper (if fresh) and cook for a couple of minutes under cover. Add the mushroom and tomatoes and cook for 5 minutes under cover until soft.
3. Add the drained beans, mixed olives, jarred red pepper and the sliced sundried tomatoes, stir for a minute then add the chopped meat. Heat through. Add a drop of water if it's too sticky.
4. Chop the herbs and scatter over the dish together with the spring onion.
5. Serve with boiled rice, mashed potatoes or wholesome bread.