While spring is currently on hold, we thought we would share this gorgeous recipe by @thesaltychilli. Full of flavour, healthy, and won’t break the bank either.
Sausage with Stew of Carmalised Fennel, Roasted Garlic, Cannelloni Beans and Juicy Tomatoes.
1 package British Sausage
2 Tspn Fennel Seeds
1 Garlic Bulb + 1 Tsp EVOO
1 Fennel Bulb sliced thinly
1 Medium Onion sliced thinly
1 Can (any)white beans
250 ml chicken stock
3 vine tomatoes
1 Tbsp EVOO divided
Splash of vinegar
Roast the garlic by cutting the top off of the bulb, drizzling oil in, wrapping in foil and putting in a 200 degree oven for 30 minutes, uncover and cook for an additional 5.
Slice the tomatoes and salt with Maldon salt, set aside.
Toast fennel seeds in a pan and set aside.
Heat 1/2 Tbsp oil and brown the sausages all over, set aside. Add remaining oil and cook the fennel and onion until lightly caramelised, about 10-12 minutes.
Add the beans, fennel seeds, the garlic (squeezed out) and stock, add a small splash of vinegar and cook reducing on a medium simmer for 10.
Nestle the sausages back into the stew, cover and simmer on low for an additional 10.
Drizzle a little oil onto the tomatoes and toss- plate them then ladle the stew over and serve sausages on top.
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