LetzCookFennel, Pork & Tomato Stew

Ingredients

• 10 g butter
• 1 tsp olive oil
• 4 shallots or baby onions, finely sliced
• 8 pork sausages
• 300 g fennel bulb, thinly sliced
• 1⁄4 tsp chilli flakes
• 55 g celery, sliced
• 1 tsp crushed garlic
• 220 g cocktail tomatoes
• 200 g baby carrots
• 410 g tinned tomatoes
• 375 ml warm vegetable stock
• 250 g tinned chickpeas
• Salt and freshly ground black pepper, to taste
• Cooked rice
• 125 ml crème fraîche
• 2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. Heat the butter and oil in a pot over medium heat. Add the shallots or baby onions and turn the heat down slightly, allowing the onions to cook until golden, about 5 minutes.

2. Stir in the sausages and cook until they brown, about 5 minutes. Remove the sausages from the pot and turn the heat back up.

3. Add the fennel and chilli flakes, and fry for 5 minutes. Stir in the celery, garlic, tomatoes and carrots, and fry for a few minutes.

4. Pour in the tinned tomatoes and vegetable stock and stir to combine. Gently place the sausages in the pot and cover with a lid. Simmer until the veggies are tender and the sausages are fully cooked, 40 – 50 minutes.

5. Five minutes before removing the stew from the heat, stir in the chickpeas and season.

6. Serve on rice with a dollop of crème fraîche and fresh parsley.

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