Saucy sausages & beans with mega creamy mash

Ingredients

• 6 M&S pork sausages, cut in half
• 2 tsp fennel seeds
• 4 sprigs of rosemary, stalks removed and leaves finely chopped
• 2 cloves of garlic, finely chopped
• 1 onion, finely sliced
• 400g cannellini beans
• 400g chopped tomatoes
• 1 vegetable stock cube, dissolved in 200ml boiling water
• 125g kale
• For the mash
• 750g Maris Piper potatoes, peeled and quartered
• 30g of butter or 40ml milk (optional)

Method

1.  Add a splash of oil to a casserole dish over a high heat. Once hot, add the sausages, turning until golden all over. Set aside on a plate. Lower the heat to medium and add another splash of olive oil. Add the fennel seeds and rosemary, cooking for 2 mins to release the flavours. Mix in the garlic and onion, then season with salt and freshly ground black pepper. Cook for 5-8 mins, until softened and caramelised. Add the beans (no need to drain), chopped tomatoes and vegetable stock. Bring to the boil, then cover loosely with a lid. Simmer for 30 mins, then add the kale for the last 5 mins.

2.  Meanwhile, boil the potatoes in salted water for around 20 mins. Once tender, drain and allow to steam dry in the colander before returning to the pan. Season well and add a knob of butter or a splash of milk, if you like. Mash until smooth. Check seasoning to taste, then plate up the mash and serve the stew on top.

Chris’ tip: Use leftover stew as the base for a puff pastry or filo pie.