Roasted Italian sausages with borlotti beans & nduja sauce

SERVES 2 PREP 25 mins plus overnight soaking COOK 1 hr 15 mins EASY

250g dried borlotti beans, soaked

overnight in cold water

2 garlic cloves, 1 finely sliced,

1 peeled but left whole

1 plum tomato

2-3 sage leaves

3 tbsp olive oil 4 Italian sausages

2 celery sticks, finely chopped 1 red onion, finely chopped 2 carrots, finely chopped 100ml red wine

400g tomato passata

75g nduja, skin removed

2 tbsp mascarpone

200g purple sprouting broccoli

1 Drain the beans and rinse under cold running water for a couple of minutes. Tip into a large saucepan and cover with a 10cm depth of fresh cold water. Add the whole garlic clove, plum tomato and sage leaves, and bring to the boil over a high heat. Reduce the heat to a simmer and cook for 40 mins, skimming any foam from the surface, until the beans are soft. Drain, reserving the cooking water. 2 Put the boiled tomato, garlic, sage leaves and a little of the reserved cooking water in a bowl and blitz to a smooth paste using a hand blender. Gently stir in the beans, season to taste and set aside.

3 Heat the oven to 160C/140C fan/ gas 3. Heat 2 tbsp oil in an ovenproof frying pan over a medium heat and cook the sausages for 5 mins, turning frequently until brown all over. Remove to a plate and set aside, leaving any fat in the pan.

4 Cook the celery, sliced garlic, onion and carrots in the pan for 5 mins until the onion has softened. Add the wine and cook for a 2 mins more until the liquid has reduced by half. Tip in the passata, then add the nduja and stir well.

5 Arrange the sausages on top of the passata mix and bake for 15 mins until the sausages are cooked. Spoon over the mascarpone. Season.

6 Warm the borlotti bean mixture and stir through the remaining olive oil. Meanwhile, steam the broccoli until tender. Serve the sausages and beans with the broccoli alongside.

GOOD TO KNOW calcium • folate • fibre • vit c • iron

• 5 of 5-a-day

PER SERVING 1253 kcals • fat 63g • saturates 21g •

carbs 105g • sugars 22g • fibre 12g • protein 50g •

salt 2.9g