Sausage and Fennel Simmer

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Fennel bulbs		1-2
Sausages		8
Potatoes (large)		2
Tinned butterbeans		1
Chicken stock		to cover
Salt & pepper		as required
Extra virgin olive oil		as required
Pepper		as required
Fennel leaves for garnish		as required

Method

Prep

10min

Cook

35min

These are the tinned butterbeans I used.

Remove the base of the fennel and cut into 6 or 8 wedges. Peel and chop the potatoes to bitesize pieces.

Put the fennel, sausages, potatoes and butterbeans with juice in a large deep pan.

Add the chicken stock to just cover.

Cover with a lid and put the heat on medium. Simmer for 30 minutes until all the vegetables are soft, then season with salt & pepper.

Transfer to a serving bowl and drizzle over the olive oil. Sprinkle with the freshly ground pepper and garnish with the fennel leaves.

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