Low Carb Brunch-style Mash with Kale, Pancetta & Baked Beans
Place potatoes into a medium saucepan, cover with cold water, add salt, bring to the boil and simmer until the potatoes are tender.
Drain, return the potatoes to the warm pot, place over low heat and allow the potatoes to steam dry.
Mash potatoes thoroughly with a masher or pass through a mouli. Stir through milk and butter and season to taste with salt.
Meanwhile, heat a medium saucepan over medium heat. Add 2 tbsp olive oil and onion, sauté until softened, add garlic and paprika and cook until fragrant.
Add chopped tomato, season with salt & pepper and simmer for 10 minutes.
Add beans and cook for a further 5 minutes.
Meanwhile, coat the kale leaves in the remaining olive oil and place on a baking tray. Lay the pancetta on a second baking tray lined with baking paper. Bake in an oven preheated to 200C for 8 minutes or until both are crispy (the pancetta may take a little longer).
Serve mash with a ladle of baked beans, crispy kale and pancetta slices.