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£11/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put a heavy-based saucepan over a medium heat and cook the sausage crumb until crisp. Use a slotted spoon to transfer it to kitchen paper, keeping as much fat in the pan as possible. Add the courgettes to the pan, in batches, and fry for 1-2 minutes on each side, until golden. Transfer to a plate and set aside.
Tip the fennel, onion and garlic into the pan with a pinch of salt and fry, stirring occasionally, for 5 minutes, or until softened. Pour in the wine and let it bubble away until reduced by ½, then add the courgette and ½ the sausage crumb back to the pan. Dissolve the stock cube in 300ml just-boiled water and pour it in, along with the butter beans. Simmer for 5 minutes. Season and stir through the parsley
Mix the crème fraîche and mustard together. Divide the stew between 4 bowls and top with a spoonful of mustardy crème fraîche, the reserved sausage crumb, fennel fronds and a good grind of black pepper.
To speed this dish up, slice the fennel and the onion on a mandoline or in a food processor with a slicing attachment.
Typical values per serving when made using specific products in recipe
Energy | 1,379kJ/ 331kcals |
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Fat | 15g |
Saturated Fat | 6.8g |
Carbohydrates | 20g |
Sugars | 5.4g |
Fibre | 11g |
Protein | 18g |
Salt | 2.2g |
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