Sausage Meatballs with Tomato Romesco

Preheat the oven to 210°C.

Whip the skins off of the sausages and roll into little meatballs. Cut the leeks into chunky rings and tip into a roasting tray with the whole, unpeeled garlic cloves and the cherry tomatoes.

Top with the meatballs, drizzle the lot with olive oil and season with salt, black pepper and the dried oregano. Slide into the oven for 25 mins.

Whip the tray out of the oven, add the butter beans, and pop back in for another 15-20 mins.

Add the tomatoes, pepper and almonds to a blender. Remove the garlic cloves from the oven and squeeze the flesh into the blender. Whizz until smooth, drizzling in olive oil as you go, season with salt and pepper and half of the sherry vinegar.

Finely chop the parsley.

Pull the tray out of the oven, add the remaining vinegar and finish with chopped parsley.

Add a few spoons of the romesco sauce to your plates and top with generous helping of the beans, veggies and meatballs.