Nigel Slater’s recipes for sausages and beans, and panna cotta with blood orange

A hearty meal of baked sausages with a mash of beans and spinach, followed by an elegant set cream with winter fruits

It was the sort of winter night when only sausages would do, and I came home with both my favourite butcher’s variety and a packet of plump Italian ones – coarse textured and seasoned with fennel seeds and dried chilli. I cooked the lot slowly, so that their skins were glossy and sticky as Marmite.

For want of potatoes – which I forgot to pick up at the grocer’s– I crushed white haricot beans with a bunch of steamed spinach leaves and turned them into a mound of fluffy, green-freckled mash.

Continue reading...

from Recipes | The Guardian https://ift.tt/D41E6YP
via IFTTT

Comments

Popular posts from this blog

To Improve Food Inspections, Change the Way They’re Scheduled

Ayda Field reveals shocking details of her and Robbie Williams' break up

Best cake stands for 2022: John Lewis, Lakeland and more