Receipe on page 114
Let's start with… PORK BANGERS
Recipe on page 114
Bean soup with meatballs
Serves 6 • Preparation: 30 minutes
Cooking time: 30 minutes
• 45ml olive oil
• 1 onion, finely chopped
• 2 leeks, finely chopped
• 2 medium-sized carrots, peeled and finely chopped
• 2 celery stalks, chopped
• 500g fresh pork bangers
• 1 garlic clove, chopped
• 2 tins (400g each) mixed beans, drained
• 1 tin (400g) chopped tomatoes
• 750ml chicken stock
• a sprinkling of fresh basil or chopped parsley (optional)
1 Heat 30ml of the oil in a medium-sized pot and fry the onion, leeks, carrots and celery until glossy (at least 5 minutes, 10 if time allows).
2 In the meantime, remove the sausage casings from the bangers and roll the meat Into tiny meatballs. Aim for 6-8 per sausage; this should be the perfect size for the soup.
3 Stir the garlic, beans, tomatoes and stock into the soup; simmer for 20 minutes. Taste the soup and season with salt and pepper. Also check the texture (I like to puree half the soup with a stick blender).
4 Meanwhile, fry the meatballs in the rest of the olive oil until golden-brown and cooked through. Then add to the soup with the fragrant oil or divide the meatballs between dished-up portions. A sprinkling of fresh herbs or a dollop of basil pesto is an optional extra.
Tips
• Chop the vegetables small to enhance the flavour during the short cooking time. The preparation may take 5 minutes longer, but it’s worth the effort.
• If you don’t want to make meatballs, bake the whole pork sausages in your air fryer for about 15 minutes (or until cooked) at 180°C while the soup simmers and simply slice the cooked sausages before serving. Remember to turn the sausages in the air fryer halfway through the cooking time.
• Crispy fried bacon is also delicious in the soup.
Creamy pork banger and mushroom pasta
Serves 4 • Preparation: 25 minutes
Cooking time: 25 minutes
• 15ml olive oil, plus extra if needed
• 200g brown mushrooms, chopped
• 6 fresh pork bangers with sage, casings removed
• 2 garlic cloves, chopped
• 250ml cream
• 300g penne
• a large knob of butter
• 8 fresh sage leaves
• 60ml grated Parmesan
Heat the oil
