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.

Did you know… Romano beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised. 

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 and allow to cook for 4 - 5 minutes or until the onion is soft.

Add the onion chutney and the stock, then mix well and 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 (see pantry for amount) 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.