Ingreadient :

• 25g olive oil
• 12 large pork sausages
• 4 slices streaky bacon, cut into 2 cm slices
• 3 cloves garlic crushed
• 1 leek, diced
• 1 carrot diced
• 2 sticks celery, diced
• 1 shallot, diced
• 400g Cirio tinned tomatoes
• 300g haricot beans, drained
• Few sprigs of rosemary
• 1 tbs Worcester sauce
• 15g butter
• Salt and pepper
• 1 small bunch parsley chopped

Pesto

• 1 small bunch basil
• 1 clove garlic
• 25g pine nuts
• 50g grated parmesan
• 75ml olive oil

Direction :

1. Pre heat the oven to 200c.
2. Heat a large non- stick pan until hot, add the oil then the sausages and cook for 5 minutes, until browned. Pop into the oven for 10 minutes, add the bacon to the same pan and fry for another couple of minutes.
3. Add all the vegetables and the beans and cook for another 5 minutes.
4. Pour in the tomatoes then the Worcestershire sauce and sprinkle over the rosemary, bring to the boil then simmer for 5 minutes.
5. Place all the ingredients for the pesto into a small food processor, blitz until smooth.
6. To serve, stir through the butter, season then sprinkle with parsley. Spoon onto plates, top with sausages and pesto.