Sausage Stew with Celeriac and Kale

Main courseServes 4

1. In a large, heavy-based saute pan or saucepan, shallow-fry the sausages and lardons in the oil for 5 minutes. Remove the sausages. 2. Add the onions and cook for 10 minutes. Increase the heat and add the celeriac, stirring frequently to stop the onions from burning. 3. Add the garlic, herbs and tomato puree and stir well for 2 minutes. 4. Deglaze the pan with red wine, stirring to remove the sticky bits from the base, then add the stock, Worcestershire sauce and mustard. 5. Bring the contents of the pan to a simmer, return the sausages, cover and cook for about 20 minutes. Add the kale to the pan and wilt on top of the other ingredients for 10 minutes, then mix it in. 6. Add the white beans, season and cook for a further 5 minutes. Visit to see vegboxes from £10.35, with free delivery


* 500g good pork sausages
* 100g bacon, cut into lardons
* 1 tablespoon olive oil
* 2 onions, sliced
* 1 celeriac, peeled and chopped into 2cm pieces
* 2 garlic cloves, crushed
* 1 sprig of thyme (or a pinch of dried thyme)
* 1 bay leaf
* 1 tablespoon tomato puree
* 100ml red wine
* 600ml chicken or meat stock
* dash of Worcestershire sauce
* 4 teaspoons Dijon mustard
* 200g kale, stripped from stalks, shredded
* 400g tin white beans, rinsed and drained
* sea salt and freshly ground black pepper