Ingredients:-

• 3 rashers of streaky bacon or a handful of bacon lardons
• 1lb or 500g pork sausages, good quality from your butcher or farmers market
• 120g chorizo
• 1 x can or box of passata or sieved chopped tomatoes
• tin of broad beans
• fresh sage
• fresh rosemary
• glug of extra virgin rapeseed oil
• red onion or 4 or 5 shallots
• 1 large leek
• 3 or four bread crusts
• 2 large cloves garlic
• salt & pepper

Method:-

1. chop the chorizo & bacon and sprinkle over the sausages in a baking tray and pop in the hot oven for 10 mins
2. chop the leek & peel& slice the onion
3. chop the sage leaves
4. add a glug of oil to a frying pan and add the onion, leek, sage &  rosemary and gently fry & soften, add a splash of water once they are frying to help soften
5. once soft add the passata & broad beans & a pinch of salt & pepper
6. in a food processor whizz the bread into breadcrumbs, add the chopped garlic a few more sage leaves and then whilst its whizzing drizzle some more oil into the breadcrumbs just a glug to give them a bit of moisture
7. put your veg & beans into an oven proof dish, sprinkle with half the breadcrumbs, then place your sausages, bacon & chorizo onto the top and finish by covering with the rest of the breadcrumbs
8. you can now either cool & refrigerate until you need it or even freeze the whole thing for a quick tea
9. to finish just bake for 20 mins to crisp up the breadcrumbs and serve with some crusty bread & maybe a green salad