1. Place 2 tsp of sunflower oil into a large non stick frying pan add the sausages and fry on a low heat for 10 minutes, turning occasionally until all sides have browned over. Remove the sausage and place them in a separate large saucepan/casserole dish.
2. Slice the bacon into small strips then add them to the frying pan until slightly brown and crisp then add the bacon to the pan with the sausages
3. Fry the sliced onions on medium heat until they start to soften, mixing occasionally. If needed add a little more oil to the pan. Mix in the crushed garlic and fry until the onions become a pale brown.
4. Mix in the chilli/paprika powder and cook gently for a further 30 seconds
5. Add in the chopped tomatoes, chicken stock, mixed herbs and tomato puree. Pour in a little water and bring to a simmer
6 .Carefully add the mixture into the pan with the sausages and bacon and return to a simmer. Turn to a low heat, cover loosely with the pan lid and simmer for 20 minutes, occasionally stirring
7. Mix in the butter beans and cook for a further 10 minutes, stirring frequently until the sauce becomes thick
8. Season with salt and pepper (optional)
Desserts
Lemon Posset Tarte With Black Forest Fruits (Gluten Free)
Lemon Filling •600ml double cream •150g caster sugar •Finely grated zest and juice of 3 lemons
Black Forest Fruit Coulis •500g frozen/fresh black forest fruits •1 tbsp lemon juice
Method:
1.Preheat the oven to 200˚C/180˚C fan/Gas 6
2.To make the pastry, add the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the beaten egg and whizz again until the mixture forms a dough. Alternatively, rub the flour, butter and icing sugar together in a mixing bowl with your fingertips before adding the egg.
3.Remove the dough from the processor/bowl and gather together on a floured work surface then lightly kneed until smooth. Roll the pastry out thinly and transfer it to a 20cm round loose bottom tin lining the base and sides. Trim the edges and prick the base with a fork then chill in the fridge for 30 minutes.
4.Remove the pasty case from the fridge and line it with baking paper and baking beans. Bake in the oven for 15 minute. Remove the paper and beans and cook for a further 5 to 7 minutes until it is completely cooked, crisp and pale golden. Set aside to cool
5.To make the filling, pour the cream into a shallow saucepan. Add the caster sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, Then remove the pan from the heat and leave to stand for 5 minutes. Stir in lemon juice until the consistency has thickened slightly. Leave to cool for 5 minutes. Once cooled spoon the filling into the tarte case and level the top. Place in the fridge to chill for at least 4 hors or overnight. 6.To make the fruit coulis, add 500g of berries to a saucepan on medium heat, add in a tbsp of lemon juice and tsp of sugar stir until the fruit starts to boil and turn into a coulis texture. Remove from heat and leave to chill before spooning it onto a cut slice of the tarte.