WATER SAUSAGE RECIPES

Steps:

• 1. Chop the broccoli florets off the stalk.
  2. Cut the woody end off the stalk, halve the stalk lengthways and put into a large pan of boiling salted water with the sausages and whole chilli(es).
  3. Pop the lid on, boil for 5 minutes, then remove, leaving the water on the lowest heat.
  4. Meanwhile, chop the broccoli florets into nice bite-sized chunks and put aside for later.
  5. Once cool enough to handle, finely slice the sausages, broccoli stalk and chilli and place in a large frying pan on a medium heat with 1 tablespoon of oil, the fennel seeds and a pinch of sea salt and black pepper.
  6. Stir and fry while you peel and finely slice the garlic and onions.
  7. Once the sausage is lightly golden, stir in the garlic, followed a minute later by the onions, then pick in the oregano leaves. Cook for 15 minutes, or until softened, stirring occasionally.
  8. Add the vinegar and cook completely away, then pour in the tomatoes, breaking them up with a wooden spoon. Half-fill the tin with water, swirl around and pour into the pan.
  9. Simmer for 15 more minutes, or until thickened, then taste and season to perfection.
  10. Meanwhile, bring the pan of water back up to boil, and cook the pasta according to the packet instructions, adding the broccoli florets for the last 4 minutes.
  11. Drain the pasta and broccoli, reserving a mugful of cooking water. Toss through the sauce, loosening with a little reserved water, if needed.
  12. Finely grate in most of the Parmesan and toss together, then serve with the rest of the Parmesan grated over the top.

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.