MIGUEL BARCLAY AND LINDA MCCARTNEY'S VEGETARIAN SAUSAGE & CANNELLINI BEAN CASSOULET
Difficulty: 2 Prep time: 5 mins Cooking time: 35 mins Serves: 1
3 frozen Linda McCartney’s Vegetarian Red Onion & Rosemary Sausages
Splash of olive oil
1/2 red onion, sliced
1 clove garlic, sliced
200g chopped tomatoes
200g cannellini beans, drained
Pinch of salt & pepper
2 pinches oregano
1/2 veg stock cube
Chunks of bread
Start by heating the oven to 190c.
Then begin to fry the frozen sausages over a medium heat in an ovenproof pan for about 5 minutes, before adding a splash of olive oil and sliced red onion and garlic.
Fry for a few more minutes before adding the chopped tomatoes, cannellini beans, salt, pepper, oregano and half a stock cube.
Simmer for 3 minutes before scattering over the torn chunks of bread and drizzling some olive oil over the top.
Place in the oven for about 20 minutes or until the bread is a lovely golden brown colour.