91热爆

Serves 4

• 1tbsp rapeseed oil
• 12 pork sausages
• 4 slices bacon, cut into lardons
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 x 400g/14oz tinned chopped tomatoes
• 175ml/6floz dry white wine
• 1 sprig fresh thyme
• 1 x 400g/14oz tinned chick peas, drained
• 1tbsp honey
• 4 tomatoes, deseeded & chopped
• 110g/4oz grated ‘Wiltshire loaf’ cheese
• 110g/4oz white breadcrumbs
• 1tbsp chopped flat leaf parsley
• Sea salt & freshly ground black pepper
• 400g/14oz mashed potato, to serve

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat an ovenproof pan until hot, add the oil and fry the sausages until golden brown, then remove and set aside.
3. Add the bacon, and fry for a minute then add the onion and garlic and cook for a couple of minutes, without colouring until just softening.
4. Add the tinned tomatoes, white wine and thyme and bring to a simmer.
5. Return the sausages to the pan, then cover and simmer for 30 minutes, stirring regularly.
6. Remove the sprig of thyme, then add the chick peas, honey and fresh chopped tomatoes and stir well to combine, then check the seasoning.
7. Mix the grated cheese, breadcrumbs and parsley together than scatter over the top of the stew.
8. Place in the oven until golden and bubbling then serve with mashed potatoes.