Homemade beans on toast; baked haricot beans, Sussex lardons and cherry tomatoes served with Yorkshire black pudding, fried duck egg and sourdough toast

Ingredients:
For the beans:
1 tbsp good rapeseed oil
150g bacon lardons from
the belly
1 banana shallot, diced
1tsp chopped garlic
1tsp harissa paste
1tbsp tomato puree
200ml red wine vinegar
50g soft dark brown sugar
200ml tomato juice
250g cherry tomatoes, quartered
2x 400g tins haricot beans
Small handful of chopped chive

To Serve:
4 pieces good quality black pudding, 100g each
4 free range duck eggs
50g unsalted butter
Sourdough bread

Method:
Preheat your oven to 180 C. In an ovenproof sauté pan, gently fry the bacon lardons in the rapeseed oil over a medium heat for about 5 minutes, or until most of the fat is rendered out.
Reduce the heat and add the diced shallot, a pinch of salt and stir, ensuring all the caramalised juices from the bottom of the pan are absorbed into the shallot. Allow to soften for a minute or two and then stir in the garlic, harissa and tomato puree.
Cook out for one minute and add the vinegar, tomato juice and sugar.  Stir well and bring to the boil.
Reduce heat and simmer. Add the cherry tomatoes and beans with a pinch of salt, stir well, and place in the oven uncovered for 25 minutes, or until the sauce has thickened.
Once the beans are cooked remove from the oven, check the seasoning and stir in the chive.
To serve, grill the black pudding and gently fry the eggs in butter. Serve on some toasted sourdough and enjoy!