Sausage and bean casserole with new potato colcannon
You will need
For the casserole:
8 pork sausages
295g can condensed tomato soup
415g can baked beans with hidden veg
1/2 (410g) can black-eyed beans, drained
1 tbsp vegetable oil
1 red onion, cut into wedges
2 Braeburn apples, cut into wedges
For the colcannon:
1/2 Savoy cabbage, finely shredded
567g can new potatoes, drained
2 tbsp butter
bunch spring onions, finely chopped
50ml boiling water
sea salt and freshly ground black pepper
Preheat the oven to 180C/350F/Gas Mark 5.
Heat the oil in a large frying pan, add the sausages and cook until lightly browned. Add the onion and apple and fry until lightly caramelised.
Put the sausages, onion and apple into a dish. Pour over a can of condensed tomato soup and on equal quantity of water plus the black eyed and baked beans. Stir and bake in the oven for 30 minutes.
Heat half the butter and a little olive oil in a saucepan; add the finely chopped spring onion and saut? for 2-3 minutes.
Add the shredded cabbage and the boiling water, stir and cover.
Cook over a medium heat for 5 minutes. Remove the lid and stir until the cabbage has wilted and the water evaporated.
Add the new potatoes, as they begin to heat through crush with the back of a fork. Mix the potatoes and cabbage and season with sea salt and black pepper.
Add the butter, stir and serve with the sausage casserole.
Lychee & lemongrass debonair
White chocolate mousse with spiced raspberries
Stuffed roasted tomatoes with goats' cheese and mini mozzarella