Tom’s sausages and beans

55 MINUTES | SERVES 2 | EASY

Tom is a great friend of mine and an excellent cook. This dish of his is very simple and the secret is that the beans shouldn’t be in too much liquid by the end.

smoked pancetta 75g, cut into small cubes

good-quality pork sausages 4 duck fat, lard or sunflower oil 2 tsp

(if needed)

long shallots rounds

carrot 1, diced

celery 1 stick, diced

garlic 6 large cloves, crushed

flageolet beans 400g tin, drained and rinsed chicken or vegetable stock 200ml, hot

flat-leaf parsley a small handful, chopped

english mustard to serve 125g, sliced into 2cm-wide

• Heat the oven to 200C/fan 180C/gas 6 and put a roasting tin in to heat up for 15 minutes. Once hot, add the pancetta and sausages and cook in the oven for 10 minutes, shaking the pan halfway through, until the sausages lightly brown and the pancetta cubes render down. Remove the sausages and set aside.

• If the pancetta has not rendered much fat, add 1-2 tsp of fat or oil. Stir in the shallots, carrot and celery, add a good pinch of salt and return to the oven for 7-10 minutes or until everything starts to soften – a little bit of colour is fine but if it starts to look too brown, cover with foil.

• Add the garlic and beans, and stir well, then pour in the stock and return to the oven for another 10-15 minutes so that all the flavours combine.

• Add the parsley, give the beans a stir and taste for seasoning. Put the sausages on top of the beans and return to the oven for a final 5-7 minutes to heat through. Serve with lashings of english mustard, if you like.

PER SERVING 682 KCALS | FAT 43.3G

SATURATES 15.1G | CARBS 31.4G | SUGARS 8.5G

FIBRE 16.4G | PROTEIN 33.4G | SALT 3.3G