SAUSAGE AND BEAN RECIPES RECIPES

Steps:

• 1. Preheat the grill to medium and line a baking tray with tin foil.
  2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
  3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
  4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
  5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
  6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
  7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
  8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
  9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.

Steps:

• Ingredients out • Kettle boiled • Large casserole pan, high heat • Small frying pan, high heat • Large lidded pan, high heat • Food processor (thick slicer) START COOKING Squeeze the sausage meat out of the skins into the casserole pan with the fennel seeds and rosemary leaves (discard the sausage skins). Break the meat apart, stirring regularly. Finely slice the bacon, put into the small frying pan with 1 teaspoon of olive oil and the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat. Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid. Cook for 4 minutes, then add the greens, tearing up any larger leaves. Pour the wine into the sausage pan and let it bubble away while you check on the beans and greens. If done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat. Tear the broccoli tips into the sausage pan, then slice and add the stalks, along with the passata. Add the gnocchi to the pan of water the greens were cooked in and pop the lid on. Mix the extra virgin olive oil, vinegar and a pinch of sea salt and black pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon. When the gnocchi have been floating for a couple of minutes, drain them and toss with the sauce. Season to taste and serve in the pan, or on a nice platter, drizzled with yoghurt.