4 tbsp goose or duck fat (I had none, so I used butter and oil) 6 Cumberland sausages 4 rashers of bacon 1 large onion, halved and sliced 5 garlic cloves, peeled Several handfuls of kale 1 tsp fennel seeds 2 tbsp red wine vinegar (or rice vinegar) 600ml chicken stock 400g can Butter Beans, drained 1 tbsp tomato purée 2 Rosemary stalks, leaves picked and chopped Handful parsley, finely chopped Crusty bread, to serve
Heat oven to 140C/120C fan/gas mark 1. Put a large ovenproof pan (with tight-fitting lid) on the hob on a high heat. Add fat and diced meat and cook for a few mins to seal the edges, stirring to cook evenly. Reduce the heat to low, add the chopped onion, whole garlic cloves and fennel seeds, and simmer gently for a few mins. Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, kale, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs. Stir occasionally and add the butter beans with 30 mins to go. Serve with crusty bread.