Corned beef, spinach and butterbean hash

1 Melt the butter and oil in a pan, then add the onions. Cook over a medium heat for five minutes until the onions start to colour.

2 Add the butterbeans and crush them slightly into the onions with the back of a fork. Let them fry for a few minutes without stirring the pan too much.

3 Add the corned beef and stir it through.

4 Once everything is incorporated and slightly crisp, add the spinach and season.

5 For the dressing, whisk the cream, mustard, brown sauce and sugar all together.

6 Divide the hash into bowls, spoon the sauce over the top and serve.