A lighter casserole packed with green veg including fennel, broad beans, peas and green beans, served in a creamy basil and parsley sauce
Ingredients
- 1 tbsp olive oil
- 12 good-quality sausages
- 1 small onion, chopped
- 1 fennel bulb, quartered, then sliced
- 2 garlic cloves, crushed
- ½ red chilli, finely chopped
- 2 tsp fennel seed
- 2 tbsp plain flour
- 150ml white wine
- 500ml chicken stock
- 200g pack green bean, halved
- 300g broad bean, double podded (unpodded weight)
- 300g pea
- 200g pot half-fat crème fraîche
- zest 1 lemon, juice of ½
- handful parsley, chopped
- handful basil, chopped
- ½ red chilli, finely chopped, to serve
- crusty bread, to serve
Method
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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.
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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.
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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.