A great dish doesn't have to be a fancy or complicated affair. Enter beans on toast.
As a nation, we have been fascinated with beans on toast ever since Mr Heinz brought his shiny turquoise cans into our kitchens in 1886.
Believe it or not, Heinz first launched their beans in another famous turquoise establishment, (or rather the upmarket version - duck egg blue) Fortnum & Mason.
Today Heinz sells a whopping 2.5 million tins of beans a day!
I am as partial as the next person to a glorious gloopy tin of beans on toast, especially when they are, I would argue, at their point of perfection when you can catch them just at the point when the sauce is on the verge of soaking through the bread, so that you get both slightly soggy dough yet still a hint of crispness with rich butter melting into the tangy sauce.
However, Mr Heinz has been keeping a rather dastardly secret. There are as many as 8 cubes of sugar lurking in one tin of baked beans. Baked beans are also fiendishly simple to make, and the homemade version - much more rewarding to eat.
Far, far greater than the sum of its parts, the combination of Haricot beans, bacon and trotters is rich, complex and satisfying. Pork's natural affinity with beans of any sort can be something to take advantage of here. You could use Haricot or Carlin, even Chickpeas, or chunks of chorizo instead of the bacon. You can show Mr Heinz how it's really done.
2 Saddleback pigs trotters
250g Saddleback bacon lardons
2 tbsp Smoked Hickory rub
1 tin of British haricot beans
½ a tbsp of fava bean umami paste
1 onion, chopped
2 cloves of garlic, chopped
1 tin of chopped tomatoes
1 tbsp of caster sugar
1 tbsp of balsamic vinegar
4 slices of sourdough, toasted
Take a good-sized cast iron pan with a lid. Fry off the bacon lardons until crispy, add the onion and the garlic to the pan and cook until soft.
To the pan add the smoked hickory rub, fava paste, balsamic, sugar, a pinch of salt and the tinned tomatoes (pour ½ a tins worth of water into the tomato tin, swish around and add to the pan too).
Add the trotters to the pan, pop the lid on and place in an oven at 120C for 3 hours.
Remove the pan from the oven. Take the trotters out of the pan and pick off all the meat and gelatinous skin, dice, then and add back into the pan.
Remove the haricot beans from their water and rinse, then add to the pan. Bring the whole thing to a simmer, once piping hot serve over buttery sourdough.