A lighter casserole packed with green veg including fennel, broad beans, peas and green beans, served in a creamy basil and parsley sauce
Prep:10 mins
Serves 4
1 tbsp olive oil12 good-quality sausages1 small onion, chopped1 fennel bulb, quartered, then sliced2 garlic cloves, crushed½ red chilli, finely chopped2 tsp fennel seed2 tbsp plain flour150ml white wine500ml chicken stock200g pack green bean, halved300g broad bean, double podded (unpodded weight)300g pea200g pot half-fat crème fraîchezest 1 lemon, juice of ½handful parsley, choppedhandful basil, chopped½ red chilli, finely chopped, to servecrusty bread, to serve
STEP 1Heat 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.STEP 2Stir 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.STEP 3Add 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.
