Cooking time: 3 hours 20 minutes
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:
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
This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...
This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...
Here is an irresistible, light canapé recipe – a lovely starter or gorgeous for a buffet! This is a tasty pâté or dip to enjoy that takes 5 mins to whip up and is packed full of delicious flavours, and...