Olive Magazine

ROASTING TIN MAGIC

Tom’s sausages and beans

55 MINUTES | SERVES 2 | EASY

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

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