Ingredients
- 6 piece Pork sausages
- 1 piece red onion (cut into wedges)
- 500 g new potatoes (halved if large)
- 200 g Canned artichoke hearts (drained and halved)
- 200 g Cherry tomatoes
- 4 piece Spring onions (roughly chopped)
- 1 tsp Fennel seeds
- 0.5 piece Lemon (zest and juice)
- 2 tbsp Olive oil
- 400 g Canned butter beans (drained and rinsed)
- 100 ml Vegetable stock (low salt)
- 2 tbsp Fresh pesto
- 0.5 piece crusty bread (to serve)
Instructions
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Preheat the oven to 200C/180C fan/gas 6.
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Place the sausages, red onion, potatoes, artichokes, cherry tomatoes and spring onions in a large roasting tin. Mix the fennel seeds, lemon zest, olive oil, salt and pepper. Toss everything together, then roast for 20 mins.
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Stir through the butter beans and vegetable stock, then return to the oven for another 10 mins, or until the sausages are cooked through and the potatoes are tender.
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Stir through the pesto and lemon juice, then serve with the crusty bread, if you like.
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