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Quick sausage casserole with Savoy cabbage pesto
Fruit and vegetables
1
onion
, chopped
2
garlic
cloves, finely chopped
1
carrot
, chopped
1
celery
stalk, trimmed, diced
½ small
Savoy cabbage
, root removed, leaves separated and washed
small handful fresh flatleaf
parsley
½
garlic
clove, grated
1 unwaxed
lemon
, zest only
Tins, packets and jars
2 x 400g tins
butter beans
, drained
400ml/14fl oz hot
chicken stock
Cooking ingredients
3-4 tbsp
vegetable oil
100ml/3½fl oz
white wine vinegar
50g/1¾oz
caster sugar
2
bay leaves
50g/1¾oz
pine nuts
150ml/5fl oz
olive oil
, plus extra for drizzling
salt and freshly ground
black pepper
Baking and patisserie
2-3 slices
white bread
Dairy, eggs and chilled
50g/1¾oz
Parmesan
Meat, fish and poultry
150g/5oz streaky
bacon
, roughly chopped
8 good-quality Lincolnshire or Cumberland
sausages
Other
100ml/3½fl oz dry
white wine
Back to recipe
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