- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 12 good-quality sausages
- 1 small onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 fennel bulb, quartered, then sliced
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 2 garlic cloves, crushed
- ½ red chilli, finely chopped
- 2 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 2 tbsp plain flour
- 150ml white wine
- 500ml chicken stock
- 200g pack green bean, halved
- 300g broad bean, double podded (unpodded weight)
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 300g pea
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 200g pot half-fat crème fraîche
- zest 1 lemon, juice of ½
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- handful basil, chopped
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- ½ red chilli, finely chopped, to serve
- crusty bread, to serve
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.
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.
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.
Freeze your sausage and veg pot without the greensIf you want to freeze this recipe, cook up to the end of Step 2, then leave to cool. Transfer to a plastic container and freeze for up to three months – you can freeze the veggies separately. Defrost in the fridge overnight, then continue with the recipe.