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Pork, chorizo and butter bean stew

  • 2 tsp vegetable oil
  • 600g/1lb 5½oz pork shoulder, cut into serving pieces
  • 150g/5½oz chorizo, cut into serving pieces
  • 1 medium onion, sliced
  • 1 bird's-eye chilli, seeds removed, flesh chopped
  • 2 garlic cloves, finely chopped
  • 75ml/2¾fl oz white wine
  • 400g/14oz tinned tomatoes, chopped
  • 200g/7oz canned butter beans, rinsed and drained
  • 2-3 tbsp chopped fresh parsley
  • 1 tbsp clear honey
  • garlic bread, to serve
2.2/5 (81 Votes)

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Mix ingredients together then cook until golden brown on each side

  • 110g plain flour
  • pinch of salt
  • 2 eggs
  • 200ml milk and 3fl water mixed
3.5/5 (149 Votes)

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Put the meat from the sausages in a pan with the fennel seeds

  • 4 good quality sausages - skins removed
  • 2 teaspoons of fennel seeds
  • 125ml red wine
  • 200g tenderstem broccoli - sliced
  • 700g passata
  • 400g gnocchi
2.5/5 (4 Votes)