Slow-Cooked Lamb with Lemony Beans and Roast Tomato

Slow-cooked lamb is a thing of beauty, but crisped up in a pan and scattered over soft, lemony beans, it becomes the sort of thing that people fight over. I always cook more than I need and stash some in the freezer for another day. Flageolet beans are relatively easy to digest for a pulse, so this would be a good entry level dish if you are expanding your soluble fibre repertoire – start with a small portion if you’re unsure.