Ingredients
2 tbsp olive oil
1 lamb chop, cut into cubes
200g/7oz borlotti beans
1 glass white wine
2 garlic clove, peeled and chopped
2 bay leaves
To serve
handful fresh flatleaf parsley, chopped

Method
1. Heat the oil in a large pan and cook the lamb cubes for a few minutes to brown.
2. Stir the beans, white wine, garlic and bay leaves into the pan and reduce the heat.
3. Slow cook the stew over a low heat for 15 minutes.
4. Transfer to a serving plate and garnish with the chopped parsley.
5. Serve.