Nigel Slater’s recipe for sausages and black-eyed beans, and for savoy cabbage, cream and juniper

On a cold day you can’t beat the warm flavours of a hotpot

I need a hotpot; a slow rendering of meat and beans with onions and herbs – a dinner that owes much to the length of time in which it spends puttering away on the hob or in the oven. The sort of recipe where the ingredients merge together slowly, the onions and aromatics softly melting into the sauce.

Simmer soaked beans with bay leaves and peppercorns and a few drops of olive oil until they are tender

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