Ingredients
-
- 1 tbsp
olive oil - 2 cloves
garlic, chopped - 1
onion, chopped - 225g/8oz smoked streaky
bacon, cut into 2cm/½in strips - 6 cooked
sausages - 1 can
baked beans - 1 glass
red wine - 290ml/½ pint
beef stock - 2 sprigs
thyme - 2 tomatoes, chopped
- 55g/2oz
breadcrumbs - 2 tbsp chopped fresh
parsley - salt and freshly ground
black pepper
- 1 tbsp
- For the potato cakes
-
- 225g/8oz ready-made mash
potato - 1 eating
apple, peeled and grated - knob of
butter and oil, for frying
- 225g/8oz ready-made mash
Preparation method
-
Preheat oven to 190C/375F/Gas 5.
-
Heat a large pan add the oil and fry the garlic, onion and bacon for 2-3 minutes.
-
Chop the sausages into large chunks and add to the pan.
-
Add the red wine, stock, baked beans, thyme and tomatoes. Bring to the boil and gently simmer for 8 minutes.
-
Stir in the chopped parsley and season with salt and pepper before placing in an ovenproof dish. Sprinkle with the breadcrumbs and bake for 10 minutes.
-
Mix the apple with the potato and season, shape into a cake.
-
Heat the butter and oil in a frying pan and add the potato cakes. Cook for 2-3 minutes on each side.
James Martin recipes from Housecall
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 3
