Broad beans with tomatoes & anchovies
Gloriously colourful broad beans with tomatoes and anchovies, perfect with spring lamb
Frying-pan sausage hotpot
- Preparation and cooking time
- Total time
- Ready in about 30 mins
- Easy
- Serves 3
Skip to ingredients
Ingredients
- 1 tbsp vegetable oil
- 6 plump good-quality sausages with herbs
- splash of red wine (if you have some)
- 175ml vegetable stock
- 3 tbsp caramelised red onions
- 400g pack ready-cooked and sliced potatoes
Method
- STEP 1
Heat the oil in a medium frying pan (one the sausages will fit in fairly snugly). Add the sausages and fry for 8-10 mins, turning them often. Turn the grill to high. Splash a couple of tablespoons of red wine into the pan if you are using it, then pour in the stock and stir in the caramelised red onions. Allow the mixture to bubble for 3-4 mins, so it thickens a little and turns into a rich gravy. Remove from the heat.
- STEP 2
Spread the potatoes so they roughly cover the sausages and gravy. Put the frying pan under the grill for about 8 mins until the potatoes turn crisp and golden. Serve while bubbling and hot – there is no need to add seasoning.
