• 4 tbsp olive oil
• 4 large leeks cleaned and finely chopped
• 2 green chillies – finely chopped
• 3 pts beef stock
• 4 medium courgettes – cubed
• 6 – 8 oz chorizo sausage
• 1 large can cannelloni beans
• Salt and pepper to taste
Heat the olive oil in a large heavy saucepan and cook the prepared leeks and chillies until just brown. Slice the sausage and add to the pan. Continue cooking until the fat runs from the sausage stirring frequently to prevent
burning, then add the beans and stock then stir well and simmer for 20 minutes.
Finally add the courgettes and cook for a further 10-15 minutes. Garnish with chopped chives and serve with your favourite crusty bread
From Jane’s Kitchen. An eclectic collection
of seasonal recipes. Available from Leckford Farm Shop, Leckford and Chilbolton Village Stores
The Forum Magazine would like to apologise for the
error in last months Jane’es Kitchen where the Mixed Fruit Marmalade recipe should not have included the last two lines on the ingredient list.
ie. parsley if available or a teaspoon of dried thyme.
salt and pepper ( to taste)