Thursday, 23 February 2012


Well you've probably guessed by now, I'm not exactly a Cordon Bleu chef (and I certainly don't create dishes myself). But I hope these recipes are useful, cheap and more importantly, delicious.

Ainsley Harriott's Sausage, Tomato and Butter Bean Bake 
Serves 4

  • 6-8 pork sausages
  • 1 large onion, chopped
  • 1 tablespoon chopped sage
  • 1 x 400g can chopped tomatoes
  • 1 x 400g can butter beans, drained (original recipe uses 2 cans)
  • Salt + pepper, 4 tablespoons olive oil
1) Preheat the oven to 180c. Heat 1 tablespoon olive oil in a frying pan, add the sausages and cook for 1-2 minutes. Set aside.
2) Heat the remaining olive oil and fry the onion and sage in a pan for around 10 minutes, until the onion is softened.
3) Add the tomatoes, bring to a simmer and cook for 5 minutes. Season to taste.
4) Transfer the tomato mixture to an oven dish and stir in the butter beans, then bury the sausages into the mixture. Roast for 15-20 minutes until the butter beans are bubbling and the sausages are cooked through.

Illustration by Haley Austin



  1. I make a similar meal but instead of butter beans I use ready packed puy lentils (in a sachet from M&S) then cook in oven covered with a bit of tinfoil so it doesn't burn. Delicious!

    1. Sounds delicious, my colleague just told me she makes a similar one with capers too!


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