Lamb, peppers & cannellini beans with garlic mayo

Preheat the oven to 220ºC, gas mark 7. Heat a frying pan without adding oil, then fry the meatballs, shaking the pan frequently, for 5 minutes, or until browned. Lift out onto a plate with a slotted spoon. Add the peppers to the pan and fry for 5 minutes, then add the onion and fry for 5 minutes more.

Stir in the contents of the cans of beans (including the liquid), the olives, thyme, ½ the garlic and 100ml water. Heat through, then carefully tip into a roasting tin. Sit the meatballs on top and bake for 15 minutes.

In a small bowl, beat the mayonnaise together with the remaining garlic, plenty of black pepper and 2 tbsp water. Transfer the lamb and beans to plates and serve, with the garlic mayonnaise alongside.