Name: Sausage & veg one-pot
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 tbsp olive oil -; 12 good-quality sausages -; 1 small onion , chopped -; 1 fennel bulb , quartered, then sliced -; 2 garlic cloves , crushed -; ½ red chilli , finely chopped -; 2 tsp fennel seed -; 2 tbsp plain flour -; 150ml white wine -; 500ml chicken stock -; 200g pack green bean , halved -; 300g broad bean , double podded (unpodded weight) -; 300g pea -; 200g pot half-fat crème fraîche -; zest 1 lemon , juice of ½ -; handful parsley , chopped -; handful basil , chopped -; ½ red chilli , finely chopped, to serve -; crusty bread , to serve -

Ingredients for - Sausage & veg one-pot

1. 1 tbsp olive oil

2. 12 good-quality sausages

3. 1 small onion , chopped

4. 1 fennel bulb , quartered, then sliced

5. 2 garlic cloves , crushed

6. ½ red chilli , finely chopped

7. 2 tsp fennel seed

8. 2 tbsp plain flour

9. 150ml white wine

10. 500ml chicken stock

11. 200g pack green bean , halved

12. 300g broad bean , double podded (unpodded weight)

13. 300g pea

14. 200g pot half-fat crème fraîche

15. zest 1 lemon , juice of ½

16. handful parsley , chopped

17. handful basil , chopped

18. ½ red chilli , finely chopped, to serve

19. crusty bread , to serve

How to cook deliciously - Sausage & veg one-pot

1 . Stage

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 . Stage

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 . Stage

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.