Down at the Fresh Farm, we love a bit of constructive criticism. We want to make sure everything is the best it can be before it goes in your box! When Mimi came up with this delicious stew, André liked it but felt it needed a little 'something extra'. He suggested making some garlic croutons to sit on top and soak up the sauce. We're sure you'll agree it provides the perfect finishing touch!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Honey Mustard Sausages(ContainsMustard, Sulphites)
Plain Flour(ContainsCereals containing gluten)
Beef Stock Pot
Ciabatta(ContainsCereals containing gluten)
White Wine Vinegar(ContainsSulphites)
Halve, peel and chop the onion into roughly 1cm pieces. Peel the carrot and remove the top and bottom, halve it lengthways then slice into thin half moons. Quarter each mushroom. Cut the sweetheart cabbage in half lengthways, remove its triangle root, then cut into ½cm wide slices. Peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all!). Drain and rinse the butter beans in a colander.
Take the butter out of the fridge so it can come up to room temperature. Preheat your oven to 220°C. Chop each sausage into five pieces. Put a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the sausage pieces. Cook, stirring occasionally, until they are nice and brown, 8-9 mins.
Add the onion and carrot to the pan with the sausages. Cook for 5 mins. Add the mushrooms, half the garlic, a pinch of salt and a good grind of black pepper. Stir together and cook until the mushrooms are browned, about 5 more mins.
Add the white wine vinegar to the pan and allow it to evaporate, 1-2 mins. Then add the flour and stir to distribute evenly. Cook for 2 mins. Pour in the water (amount specified in the ingredient list), along with the beef stock pot. Bring to the boil, making sure the stock pot has dissolved, then turn the heat to low and add the butter beans. Simmer for 10 mins, stirring occasionally.
Meanwhile, put the butter in a bowl with half the parsley and the remaining garlic. Season with salt and black pepper and mix together thoroughly. Tip: The best way to do this is to get stuck in and use your hands! Slice the ciabatta in half (as if you are making a sandwich) and spread the garlic butter over each half. Place on a baking tray and pop on the top shelf of the oven. Cook until slightly browned, 6-7 mins.
Add the sliced cabbage to the stew and stir it in. Cook until the cabbage is soft, 5-7 mins. When the garlic ciabatta is ready, remove from the oven and cut each piece into eight chunks. Stir the remaining parsley through the stew and serve in bowls with the garlic croutons on top. Enjoy!