Whole baked Pears with ital­ian sausage

Serve 4-6

Homes & Gardens - - ADVICE -

When the nights draw in and you crave com­fort, this is the per­fect go-to sup­per: full of flavour, sticky and sweet with a lit­tle chilli to keep you warm. Try to source au­then­tic Ital­ian spicy sausages – they re­ally do en­hance this dish.

Leaves of 1 small bunch sage Leaves of 1 bunch rose­mary 1 tsp dried chilli flakes 1 small head gar­lic plus 6 peeled cloves 150ml olive oil 4 pears 8 large Ital­ian spicy sausages 1 red onion, sliced into 6 wedges 1 head fen­nel, sliced into 6 wedges

300g small pota­toes, scrubbed 1 lemon, halved 660g jar can­nellini beans, drained and rinsed

Salt and freshly ground black pep­per

250ml white wine 500ml good-qual­ity chicken stock

Pre­heat the oven to 180°C, gas mark 4. First, make the herb oil. In a food pro­ces­sor blitz the sage, rose­mary, chilli flakes and 6 peeled gar­lic cloves un­til roughly chopped. Slowly add the olive oil un­til bright green.

Put the whole pears, sausages, onion, fen­nel, pota­toes, lemon halves, the whole gar­lic head sliced in half hor­i­zon­tally and half of the herb oil in a large roast­ing tray. Scat­ter over the beans and sea­son with salt and pep­per.

Roast for 30 min­utes, toss­ing oc­ca­sion­ally. Add the wine and stock and roast for a fur­ther 30 min­utes, toss­ing ev­ery now and then.

Spoon the re­main­ing herb oil over the top and serve im­me­di­ately.

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