Try Catherine Tyldesley's Spanish inspired meatballs

Serves 4

Ingredients for the Spanish meatballs:2-4tbsp drained oil from the jarred peppers1 onion, peeled and chopped2 cloves garlic, peeled and chopped2tsp ground cumin2 sprigs fresh thyme, leaves removed1tbsp sweet smoked paprika150g Jarred red peppers or 1 fresh red pepper, de-seeded and sliced1 tin butter beans, drained1 tin chopped tomatoes400ml chicken stock1tbsp red wine vinegar500g turkey minceSalt and pepperTo serve-2tbsp fresh parsley, chopped

Method:1. Place the mince into a large glass bowl and add the salt and pepper. Mix all together and form into 12 or 20 meatballs and place on a lined tray.2. Heat a sauté pan and add the oil, when it hot add the onion and garlic and cook for 2-3 minutes.3. Add the cumin, thyme and sweet paprika and cook for a further minute.4. Add the peppers, beans, tomatoes and stock and cook for 20 minutes.5. You can fry the meatballs if you wish or you can drop them in the sauce and poach them. They will take 10 minutes if fried or 20 minutes if raw.6. Just before serving add the vinegar and stir.7. Serve the meatballs in a warm serving bowl and top with the freshly chopped parsley.