Ingredients
- 1 tbsp olive oil
- 12 Pork Sausages
- 8-10 rashes streaky bacon
- 1 onion, diced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 2 rhubarb stalks, cut into 4cm lengths
- 2 garlic cloves, crushed
- 100ml apple cider
- 2 tbsp tomato puree
- 2 tsp thyme leaves
- 6 roma tomatoes
- 400g tin butter beans, drained
- 400g tin borlotti beans
- 1 tsp smoked paprika
- 2 tbsp Lana’s Garden ‘Rhubarb Relish’
- 400ml chicken stock
Method
- In a large frying pan, heat a little oil and then fry the pork sausages and bacon on high until golden all over. Set aside
- Fry the vegetables and garlic quickly together in the same way.
- Pour in the cider and scrape the bottom of the pan to incorporate all the flavour
- Pour the contents of the pan into a slow cooker, along with the meat and the remaining ingredients. Mix well, season and cook on low for 8 hours.
- Serve with crusty bread.
