1 large carrot, peeled and finely chopped
2 celery sticks, finely chopped
600g/1lb 5oz floury potatoes
3 garlic cloves, crushed
1 large white onion, finely chopped
1 large bunch flat-leaf parsley, roughly choppped
large handful fresh flat-leaf parsley, roughly chopped
30g/1oz dried porcini
3 fresh rosemary sprigs
300²µ/10½´Ç³ú savoy cabbage, finely shredded
1 large bunch fresh thyme
10 fresh thyme sprigs
400g tin haricot beans
200ml/7fl oz passata
400g tin pinto beans
1 tbsp wholegrain mustard
2 fresh bay leaves
500ml/18fl oz fresh beef stock
salt and freshly ground black pepper
50g/1¾oz light brown sugar
1 cinnamon stick
3–4 oregano sprigs, leaves picked
3 sprigs oregano, leaves picked
1 tbsp smoked paprika
sunflower oil for frying
1 tbsp sunflower oil
2 tbsp tomato purée
30g/1oz unsalted butter
2 tbsp unsalted butter
2–3 tbsp double cream
200g/7oz pancetta, cubed
400g/14oz smoked pancetta, cubed
300ml/10fl oz red wine