Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Sausage & veg one-pot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 12 good-quality sausages
- 1 small onionchopped
- 1 fennel bulbquartered, then sliced
- 2 garlic clovescrushed
- ½ red chillifinely chopped
- 2 tsp fennel seed
- 2 tbsp plain flour
- 150ml white wine
- 500ml chicken stock
- 200g pack green beanhalved
- 300g broad beandouble podded (unpodded weight)
- 300g pea
- 200g pot half-fat crème fraîche
- zest 1 lemonjuice of ½
- handful parsleychopped
- handful basilchopped
- ½ red chillifinely chopped, to serve
- crusty breadto serve
Nutrition: per serving
- kcal560
- fat36g
- saturates14g
- carbs29g
- sugars8g
- fibre10g
- protein25g
- salt2.7g
Method
step 1
Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.
step 2
Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.
step 3
Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.
