Health conscious Archives

Cauliflower recipes

Gammon-and-barley soup with cheesy dumplings

2 hours and 10 minutes

Soup recipes

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

30 minutes

Great value

Tagliatelle with smoky tomato sauce, olives and capers

15 minutes

Apple recipes

Beef sausages with purple cabbage-and-apple slaw

10 minutes

Breakfast recipes

Coddled eggs on cauliflower purée

35 minutes

Beans recipes

White bean confit

2 hours

Pork sausages with fennel and butter bean apple mash

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g pork sausages
1 large bulb fennel, cut into wedges
3 green apples, cored
Olive oil, for drizzling
1 T fennel seeds
2 large sprigs sage
1 cup water
3 x 400 g cans butter beans, rinsed and drained
1⁄2 cup chicken stock
2 T butter
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Place the sausages, fennel and 1 apple, cut into wedges, on a baking tray. Drizzle with a little oil and the fennel seeds and roast for 30 minutes, or until the sausages are brown and the fennel caramelised. Add the sage in the last 5 minutes of cooking time.

Peel and cube the remaining apples and place them and the water in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes, or until soft. Add the beans and stock and heat through.

Mash with the butter, season to taste and serve warm with the sausages and fennel.

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Pork sausages with fennel and butter bean apple mash

Pork sausages with fennel and butter bean apple mash

Ingredients

Method