Rosemary, Leek & Bean Ragu

I made this recipe using home grown leeks and carrots, it's a real winter warmer.

Ingredients:

A little olive oil
500g leeks, sliced
2 carrots, sliced

2 sprigs of rosemary

400g tin of butter beans, drained

400g tin of black eyes beans, drained

500ml vegetable stock 

1 tbsp of corn flour mixed in cold water

Method:

1. Heat the oil in a pan on a medium heat & add the leeks. Stir continuously for about 7/8 mins until soft.
2. Add the carrots, beans, rosemary & stock and mix together.
3. Bring the pan to simmer, add the corn flour/water mix & stir in well. 
4. Simmer for about 20 mins until it begins to thicken.

Serve with mashed potato, crusty bread or garlic bread.

Slow Cooked Sausage & Bean Casserole

Ingredients:

15 sausages

3 onions, chopped finely

4 carrots, sliced

1 tbsp sage

1 tbsp mixed herbs

1 tin of black eyed beans

1 tin of kidney beans

1 tin of sweetcorn (or frozen)

2 tins of chopped tomatoes

1 vegetable OXO cube

1 tbsp tomato puree

1 tbsp cornflour mixed in a little cold water

200ml boiling water

Method:

1. Place the sausages in the bottom of the slow cooker.
2. Add the chopped onions, carrots, herbs and mix well.
3. Next add the tins of beans, sweetcorn and tomatoes again mixing well.
4. Next sprinkle the OXO cube on top, add the tomato puree and cornflour, before lastly the boiling water and mix very well together.
5. Place the slow cooker on high for 1 hour, then low for 5-6 hours.

Serve with rice, pasta or mashed potatoes

NB This recipe serves about 12 people, but I always cook large quantities and then freeze for another day.

Chicken, Tarragon & Leek Stew

Chicken, Tarragon & Leek Stew

Ingredients:

3 leeks, chopped

1 onion, sliced

1 kg chicken

2 chicken stock cubes

2 tbsp mustard

500g carrots

25g fresh tarragon (or 2 tbsps dried tarragon)

2 tbsp cornflour

300ml creme fraiche

Method:

1. Preheat oven to Gas Mark 4 or 160C.
2. Heat a little oil in a frying pan and fry the leeks and onion until soft.
3. Place the fried ingredients into the bottom of a casserole dish and place chicken on top.
4. Dissolve the stock cubes in 700ml of boiling water and pour over the chicken.
5. Cook for 1 hour 15 minutes.
6. Remove from oven and stir in the mustard, carrots and tarragon, cook for a further 20 minutes.
7. Mix the cornflour into a few tbsps of cold water to make a thick paste.
8. Remove from oven and add the cornflour and creme fraiche.
9. Cook for a further 15 minutes.
10. Serve with rice or roast potatoes and seasonal vegetables.

Alternatively the recipe can be done in a slow cooker, follow steps 2-4 but also add in the mustard, carrots and tarragon to cook for 4-5 hours. An hr before serving add the cornflour and creme fraiche.