Mediterranean Butterbean & Sausage Stew

Serves 2

Takes 1 hour 15 minutes

A light stew for the latter stages of summer can be a wonderful thing. Packed with seasonal produce that really gives you the taste of the Mediterranean. Simple yet satisfying and certainly elevates the humble sausage to another level.

1. Preheat your oven to 180C.
2. Place the tomatoes, garlic, salt and olive oil into a large baking tray, toss to coat everything nicely.
3. Place the sausages in a separate banking tray with a little drizzle of oil and pop both the tomatoes and sausages in the oven for 40 minutes to roast.
4. Place all the ingredients for the green sauce dressing into a food processor and blend well, adjust the seasoning at this stage if you feel you need to. Pour into a bowl and set aside for later.
5. Remove the tomatoes and sausages from the oven, set the sausages aside covered, to rest. Once the tomatoes have cooled slightly, squeeze the garlic from their skins.
6. In a large saucepan, add in the bacon lardons/guanciale and set on a medium heat. Fry until the fat has rendered then pour in the roasted tomatoes and garlic. Crush down with the back of a spoon to create a beautiful roasted tomato sauce.
7. Turn the heat up slightly and add in the courgettes, butterbeans and peppers. Bring to the boil then turn the heat back down to medium and let blip away for 15 minutes until the courgettes and peppers have softened and the sauce has reduced slightly.
8. Add in the olives and cavolo nero at this stage, stirring to combine. Continue to cook for a further 5 minutes until the cavolo nero has softened and wilted. Season with salt and pepper at this stage if you would like to.
9. Serve into bowls and place two sausages on top of each, crumble over the feta, drizzle some of the green dressing over everything and finish with a scattering of the parsley. Best served with crusty bread for dipping. Enjoy!

4 large sausages in your flavour of choice, we used jalapeño

50g lardons, diced into 1cm cubes

600g large vine tomatoes, cut into rough chunks

5 garlic cloves, skin on and crushed

2 tsp salt

2 tbsp olive oil

1 tin of butterbeans

1 red pepper, deseeded and sliced into strips

1 courgette, halved and sliced into half moons

150g pitted black olives

Handful of cavolo nero, thinly sliced

Handful of parsley, roughly chopped

Feta cheese, for garnish

Crusty bread, for dipping (optional)

For the green sauce dressing:

2 garlic cloves, peeled

Handful of parsley

Handful of coriander

Handful of basil

1 red chilli

3 tbsp olive oil

1 tbsp red wine vinegar

1 tsp salt

Juice of ½ lemon