- 4 tbsp goose or duck fat (I had none, so I used butter and oil)
- 6 Cumberland sausages
- 4 rashers of bacon
- 1 large onion, halved and sliced
- 5 garlic cloves, peeled
- Several handfuls of kale
- 1 tsp fennel seeds
- 2 tbsp red wine vinegar (or rice vinegar)
- 600ml chicken stock
- 400g can Butter Beans, drained
- 1 tbsp tomato purée
- 2 Rosemary stalks, leaves picked and chopped
- Handful parsley, finely chopped
- Crusty bread, to serve
- Heat oven to 140C/120C fan/gas mark 1. Put a large ovenproof pan (with tight-fitting lid) on the hob on a high heat. Add fat, diced bacon/pork and sausages and cook for a few mins to seal the edges, stirring to cook evenly. Reduce the heat to low, add the chopped onion, whole garlic cloves and fennel seeds, and simmer gently for a few mins.
- Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, kale, tomato purée, and half the rosemary and parsley.
- Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs. Stir occasionally and add the butter beans with 30 mins to go.
- Serve with crusty bread.