This is the Olympic diver’s breakfast. Try his quick, easy, homemade version, with its earthy kick from bacon and smoked paprika.
Saute a chopped onion and 100g smoked bacon pieces in a little oil, until the fat renders out of the bacon, it begins to crisp and the onion becomes translucent (for the vegetarian version, just leave out the bacon). Add a sliced clove of garlic and cook for a couple of minutes, then stir in 1 tbsp tomato puree and cook for another two minutes, stirring. Add 700ml passata, 2 tsp sweet smoked paprika (I use La Chinata), 30g dark brown sugar, 1 tbsp red-wine vinegar and a pinch of salt. Simmer gently for 30 minutes, stirring occasionally, then add 1.2kg (ie three tins) of cooked cannellini or white haricot beans. Cook only to heat through, or the beans will turn to mush. Serve on hot buttered toast.