For the sausage stew
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 12 herby sausage (we used Lincolnshire)
- 4 rashers streaky dry-cured smoked bacon, chopped
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 medium carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 garlic clove, crushed
- 10 sage leaves, chopped, plus a few whole to decorate
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- leaves from 2 thyme sprig (optional)
- 1 tsp hot smoked paprika, plus an extra sprinkle for the top
- 2 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 tbsp dark brown muscovado sugar
- 400g can cannellini bean, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 tbsp Worcestershire sauce
For the cobbler topping
- 250g self-raising flour, plus extra for dusting
- 50g cold butter, cut into cubes
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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Heat the oil in a wide, shallow pan. Brown the sausages for 5 mins until golden, then remove. Add the bacon to the pan, sizzle for 5-8 mins till golden, then stir in the onion and carrot. Cover and gently cook for 10 mins until soft.
Turn up the heat, add the garlic and half the herbs, and cook for 1 min. Stir in the paprika and tomato purée, give them 1 min to sizzle, then tip in the rest of the stew ingredients and bring to a simmer. Season to taste. Heat the oven to 190C/170C fan/gas 5. If your pan doesn’t go in the oven, spoon everything into a large baking dish. Add a splash of water if the beans have begun to soak up the juices.
For the topping, add a pinch of salt to the flour, then rub in the butter until the mix resembles fine crumbs. Beat together the milk, remaining chopped herbs, half the egg and most of the cheese, then tip into the bowl. Using a cutlery knife, bring everything together to a soft dough. Do not knead it. Split the dough into 6 even pieces, dust with a little flour, then roll and squeeze each piece into a rope about 30cm long. roll up into spirals.
Sit the spirals on top of the stew. Brush with leftover egg, then scatter with the rest of the cheese. Sprinkle with a pinch of smoked paprika and poke in a few sage leaves. Bake for 25-30 mins until the cobbler topping is golden and well risen, and the stew is bubbling beneath.
Make it ahead
The stew can be made up to a day ahead, but simmer for 10 mins to ensure sausages are fully cooked before chilling. Bring back to a simmer before Step 3 and add a splash more water or stock if the sauce seems dry.