Prep time: 20 mins
Cooking time: 1hr 30mins
Total time: 1hr 50mins
Heat the oven to 160 degrees.
Heat the rapeseed oil over a high heat in a heavy based saucepan or casserole dish. Add the sausages and brown. Add the onion, carrots and mushrooms, and cook for 5 minutes, stirring occasionally. Turn the heat to medium and add the garlic. Cook for 2 minutes before adding the wine. Turn to a high heat and reduce the wine until it is sticky (this burns off the alcohol and gives a sweet caramel taste to the vegetables).
Then add the tomato paste, herbs, Worcestershire sauce and soy sauce and cook for 30 seconds, and give it all a good stir. Finally add the tinned butter beans, water and bouillon.
Turn up to full heat to make sure it has reached temperature. Once simmering, turn off the hob, give it a good stir to stop it from catching, pop the lid on and cook for 1 hour and 30 minutes in the oven.
Serve with greens. Here I made pastry strips to use up the broken pastry. I washed them with milk and cooked them in the oven at 180 until golden while I was chopping the sausages and vegetables. I’d probably do that again as it was a great combo.
Flex and adapt – nothing is particularly right or wrong in the kitchen. If things don’t go according to plan, look at what you’ve got and see if you can make anything else from your ingredients. Go back to a method you know works well and substitute the ingredients you would usually use for it with whatever you’ve got. Slow cooking particularly is one that gets better with time so as long as you caramalise the ingredients and add flavour at the beginning, you can be confident it will be delicious.”