- 2 tsp olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 large meaty sausages
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 400g can cherry tomato
- 400g can cannellini bean (don't drain)
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1 beef stock cube
- 1 tbsp thyme, chopped, plus extra for garlic bread
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 garlic clove ½ grated, ½ whole
- 4 slices ciabatta
Heat the oil in a wide shallow pan and fry the sausages until browned. Push to one side, then tip in the onion, carrots and celery, and cook, with the lid on, for 10 mins until softened.
Stir in the tomatoes, beans and their juice, stock cube and thyme. Add grated garlic, cover and simmer for 10 mins.
Meanwhile, toast the ciabatta, then rub with the remaining garlic, drizzle with oil, scatter with a few thyme leaves and serve with the casserole.