Excerpt From the 'Embellish with Relish' Cookbook -

A hearty supper dish filled with tomatoes, beans and vegetables. I have made this with chicken thighs
as well and it’s a great alternative. Serve with a hunk of sourdough bread.

Preparation Time: 10 minutes / Cooking Time: 45 minutes
Medium
Serves 4

Mains

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Ingredients

4 chopped sticks of celery
4 chopped carrots
2 chopped onions
6 chopped cloves of garlic
2 sprigs of rosemary
4 tablespoons light olive oil
2 tins of chopped tomatoes
1 tablespoon of tomato purée
300ml chicken stock
4 tablespoons Hawkshead Relish Red Onion Marmalade Buy
2 tablespoons Hawkshead Relish honey mustard Buy
1 tablespoon Hawkshead Relish Worcester sauce Buy
Salt and pepper
800g drained and rinsed cannellini beans
12 small Cumberland sausages

Method

Preheat the oven to 180°c.
Cook the celery, carrots, onion, garlic and rosemary in olive oil for about
5 to 10 minutes on a medium heat. Add the tomatoes, tomato purée, chicken
stock, Red Onion Marmalade, honey mustard, Worcester sauce, salt and
pepper then cook for 5 minutes. Add the beans, give everything a good stir,
then transfer the mixture to an ovenproof dish.
In a frying pan add a teaspoon of oil and brown the sausages then place
them on top of the hotpot and bake for 20 minutes in the preheated oven.
When the 20 minutes are up, give the hotpot a stir and return to the oven
for a further 10 minutes.

Method Ingredients