Mini hash browns and homemade baked beans

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 x 400g cans chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp soft light or dark brown sugar
• 2 tbsp cider vinegar
• handful fresh basil leaves, roughly chopped
• ½ tsp hot chilli powder
• ½ tsp sweet paprika
• 400g can cannellini beans, drained and rinsed
• 400g can butterbeans, drained and rinsed
• ¼ tsp yeast extract, optional
• salt and freshly ground black pepper
• 1 large onion, coarsely grated
• 500g/1lb 2oz Maris Piper potatoes, coarsely grated
• 25g/1oz plain flour
• 50g/1¾oz mature Cheddar, coarsely grated
• 3 heaped tbsp finely chopped flatleaf parsley
• 1 free-range egg, beaten
• salt and freshly ground black pepper
• 100ml/3½fl oz vegetable oil, for cooking

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