Provençal Venison Meatballs with 'Stamppot'

• Boil plenty of water in a pot or saucepan and boil the Romano beans for 6 - 8 minutes.
• Drain and rinse under cold water, then set aside.
• Meanwhile, slice the onion into half rings.

• Melt a knob of butter in a frying pan over medium-high heat and fry the meatballs for 4 - 5 minutes, or until evenly browned.
• Add the onion and reduce the heat, then cover with the lid.
• Allow to cook for another 4 - 5 minutes, or until the onion is soft.

• Stir in the onion chutney and the stock.
• Allow to reduce for 3 - 5 minutes, uncovered (see Tip).

Tip: try increasing the heat if it's taking too long to reduce, but in this case, be sure not to leave the pan unattended as it may burn.

• Meanwhile, mash the potatoes and carrots with the mustard and a small knob of butter.
• Add a splash of milk if necessary, then stir in the Romano beans and season to taste with salt and pepper.