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Broccoli & fennel with sage & sausage crumbs
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Serves: 4 - 6
1 tbsp olive oil, plus 1 tsp for serving
1 pack Waitrose 12 Pork & Herb Chipolatas
20g pack sage, very finely sliced
1 tsp fennel seeds, bruised
8 tbsp fresh breadcrumbs
2 x 200g packs Waitrose Tenderstem Broccoli Spears, thick stems halved lengthways
300g fennel, very thinly sliced
1. Warm the oil in a large frying pan. Remove the sausagemeat from its casings and crumble into the pan. Add the sage, fennel seeds and breadcrumbs. Cook, stirring occasionally for 5 minutes, or until golden and slightly crisp. Set aside.
2. Using the same pan, cook the broccoli spears in boiling water for 3 minutes until just tender. Drain and toss with the remaining oil, along with the sliced fennel. Transfer to a serving platter and scatter over the chipolata crumbs. Serve warm.
Typical values per serving:
81mg folic acid. Serving 6. 1 of your 5 a day.