Ingredients

For the pork and beans

• 1 Onion, chopped
• 2 tbsp Olive oil
• 2 cloves Garlic, finely chopped
• 4 tbsp chopped herbs, rosemary, thyme, parsley
• 1 tsp Chilli powder
• 1 x 400g plum tomatoes
• 1 x 400g can Borlotti beans
• 1 x 400g can cannellini beans
• leftover roast pork, chopped up

For the kale with anchovy and chilli dressing

• 50 g can tinned anchovies
• 150ml Olive oil
• 2 cloves Garlic, roughly chopped
• 2 sprigs Thyme
• 1 handful Basil
• 1/2 small red chilli, roughly chopped
• 1 tsp Dijon Mustard
• 2 tsp white wine vinegar
• 500 g curly Kale, cooked until just tender and tossed in butter