Prep time:
Cooking time: 3 hours 20 minutes
Total time:
Serves: 4
0.75tbsp Rapeseed oil
3 Cloves of Garlic
6 Pork or Beef Sausages from a good butcher
400g Smoked Bacon
Dried Cannellini Beans (soaked overnight)
300g Carrots, or any root vegetables
2 Medium Onions, peeled and diced
A few sprigs of Fresh Sage
2 Bay Leaves
Salt and Pepper to taste
For the Sauce:
2tbsp Tomato Puree
2 Vegetable Stock Cubes
850ml Hot Water
For the topping:
150g Breadcrumbs
Nicci’s catering company, Home Gurr’own, is situated on a family-run smallholding in Cranbrook where Nicci and her husband Julian grow and rear the vast proportion of seasonal produce and meat used to create their special wedding and event menus. To find out more, and for information on the Farmers Markets that Home Gurr’own attends, visit www.homegurrown.co.uk or call 07747 816541
- words: Nicci Gurr
- pictures: David Merewether
You may also like
Daisy cupcakes
These are an indulgent treat after the fasting of Lent. Change the amount of buttercream if needed – the ratio is twice the amount of icing sugar to butter, which makes it easy to adjust.
Cheesy chicks
Almost too cute to eat, these are surprisingly easy to make and have gone down well with my testers, as the main ingredients are cheese and potato.
Flowerpot carrot cakes
These little carrot cakes are made in paper cake cases, then popped into tiny flowerpots for a seasonal twist. They were made using standard muffin cases and 6.5cm diameter terracotta flowerpots, but they will taste the same in straightforward cupcake...