Olive Magazine


Tom’s sausages and beans


Tom is a great friend of mine and an excellent cook. This dish of his is very simple and the secret is that the beans shouldn’t be in too much liquid by the end.

smoked pancetta 75g, cut into small cubes
good-quality pork sausages 4
duck fat, lard or sunflower oil 2 tsp (if needed)
long shallots 125g, sliced into 2cm-wide rounds
carrot 1, diced
celery 1 stick, diced
garlic 6 large cloves, crushed
flageolet beans 400g tin, drained and rinsed
chicken or vegetable stock 200ml, hot
flat-leaf parsley a small handful, chopped
english mustard to serve

• Heat the oven to 200C/fan 180C/gas 6 and put a roasting tin in to heat up for 15 minutes. Once hot, add the pancetta and

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Olive Magazine

Olive Magazine1 min gelesenCookbooks, Food, & Wine
Here Come The Home Chefs
• Late 2020 saw the launch of several platforms – Bristol’s All About the Cooks (AATC, allaboutthecooks.co.uk), Northampton’s GRUBie (grubie.co.uk) and London’s NoshyCircle (facebook.com/noshycircle) – that connect hungry diners with amateur cooks (a
Olive Magazine5 min gelesenCookbooks, Food, & Wine
Classic Sourdough
This is when the magic of sourdough happens – the shaggy, lumpy dough will soon become smooth, shiny and stretchy. You need to encourage the dough with your hands but sourdough is a no-knead bread – when left to ferment, the gluten bonds will align t
Olive Magazine2 min gelesenCookbooks, Food, & Wine
The Starter
One of the most important elements in baking sourdough at home is having a good starter. You may have heard stories of people jealously guarding and nurturing their starter, naming it, carefully feeding it and controlling the temperature and environm