Sausage & veg one-pot

• olive oil↗1 tbsp tbsp
• good-quality sausages↗12
• small onion↗1

  chopped

• fennel bulb↗1

  quartered, then sliced

• garlic cloves↗2

  crushed

• red chilli↗½

  finely chopped

• fennel seed2 tsp tsp
• plain flour↗2 tbsp tbsp
• white wine↗150ml ml
• chicken stock↗500ml ml
• pack green bean↗200g g

  halved

• broad bean300g g

  double podded (unpodded weight)

• pea↗300g g
• pot half-fat crème fraîche200g g
• zest 1 lemon

  juice of ½

• handful parsley↗

  chopped

• handful basil↗

  chopped

• red chilli↗½

  finely chopped, to serve

• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.

2. 2

   Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.

3. 3

   Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.