Tuscan-style Sausage meat Broth

Ingredients

  • 50g

    lentils

  • 50g

    green split peas

  • 25g

    split marrowfat peas

  • 25g

    split fava beans

  • 25g

    barley flakes

  • 1 litre

    chicken stock

  • a drizzle

    olive oil

  • 1

    onion

  • 1

    carrot

  • 4

    large garlic cloves

  • 3

    bay leaves

  • a few

    sprigs of rosemary

  • 1 teaspoon

    ground turmeric

  • 1 teaspoon

    cumin seeds

  • 3–4

    free-range or organic pork sausages

  • a small

    bunch of kale

  • flaky sea salt and freshly ground black pepper

  • 200

Buy available ingredients

Method

The night before, put the lentils, peas, beans and barley flakes into a bowl, cover with cold water, then leave overnight to soak. The next morning, tip the mix into a colander and give it a thorough rinse. Transfer to a saucepan and pour in the stock. Set the pan over a medium heat and bring to the boil, then immediately turn down the heat and leave the broth to simmer with the lid on for 40 minutes. Meanwhile, set a cast-iron frying pan over a medium heat and drizzle in a little oil. Add the onion, carrot and garlic, along with a pinch of salt, and fry until soft. Add the bay leaves, rosemary, turmeric and cumin seeds, and cook for 2–3 minutes. Take the sausages and slit the skins open. Squeeze the sausage meat into the pan and discard the skins. Fry with the veg and herbs until beautifully crisp, then scrape the sausage meat, veg and herbs into the simmering broth. Take the kale and strip the leaves from each stalk. Roughly chop the leaves and scatter into the broth, cooking for 2–3 minutes. Check the seasoning and adjust with a pinch of salt and pepper if required. Remove the broth from the heat and ladle into warmed bowls. Serve with some warm, crusty bread.

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