1 tbsp olive oil
1 large onion, peeled and sliced
1 clove garlic, sliced
400 g pork sausages
400 g can chopped tomatoes
1 chicken stock cube, made up with 125 ml boiling water
100 g fine green beans, halved
410 g can cannellini beans, drained
15 g pack thyme, removed from the stalk and finely chopped
500 g potatoes, ie Maris Piper, peeled, left whole, par boiled, refreshed then finely sliced
2 tbsp (1 oz) 25 g butter, melted
salt and freshly ground black pepper
1 large onion, peeled and sliced
1 clove garlic, sliced
400 g pork sausages
400 g can chopped tomatoes
1 chicken stock cube, made up with 125 ml boiling water
100 g fine green beans, halved
410 g can cannellini beans, drained
15 g pack thyme, removed from the stalk and finely chopped
500 g potatoes, ie Maris Piper, peeled, left whole, par boiled, refreshed then finely sliced
2 tbsp (1 oz) 25 g butter, melted
salt and freshly ground black pepper
method
1. In a shallow ovenproof casserole, heat the oil then add the onion, garlic and sausages and cook for 5-6 minutes or until the sausages are browned.
2. Add the tomatoes, stock, beans, thyme and seasoning.
3. Preheat the grill to a high heat.
4. Arrange the potatoes in overlapping layers on top of the sausages.
5. Season, cover and simmer for 15 minutes or until the potatoes are tender.
6. Brush with melted buter, place under the grill and cook for 3 - 4 minutes until browned.
2. Add the tomatoes, stock, beans, thyme and seasoning.
3. Preheat the grill to a high heat.
4. Arrange the potatoes in overlapping layers on top of the sausages.
5. Season, cover and simmer for 15 minutes or until the potatoes are tender.
6. Brush with melted buter, place under the grill and cook for 3 - 4 minutes until browned.
serving amount
serves: 4
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