Feeds 4 - 6

• 500g Smoked Welsh Dragon Sausages - sliced diagonally
• 150g Chorizo – sliced or cut into chunks
• 4 slices Dry-cured Streaky Bacon – chopped
• 1 clove garlic – chopped
• 1 red onion – coarsely chopped
• 1 red pepper – thickly sliced
• 1 green pepper – thickly sliced
• chilli – chopped ( optional)
• 1l chicken stock
• 1 tin chopped tomatoes / passata
• 1 small glass white wine
• 1 tin flageolet, butter or chilli beans &/or cupful of cooked green lentils
• Cherry Tomatoes - halved & oven roasted in olive oil
• olive oil
• selection fresh herbs – thyme & chives - chopped 
• bay leaf

Fry onion, garlic, chilli & bacon and sausage in a little olive oil.  When onions are soft and bacon and sausages are beginning to colour, add peppers and chorizo when sizzling add the stock, wine, tomatoes bay leaf and most of chopped herbs. Season with salt and black pepper. Simmer for 20 – 30 minutes. Check seasoning, add the beans and/ or lentils, garnish with remaining herbs and roasted cherry tomatoes.  Serve piping hot with crusty bread. 

Posted on Jul 4th 2011

Serves 4

• 250g Smoked Welsh Dragon Sausage - sliced
• 200g Smoked Streaky Bacon - chopped
• 250g Broad Beans
• 20 Baby New Potatoes
• 2 Spring Onions - sliced
• 1 tbl Flat Leaf Parsley - chopped
• Extra Virgin Olive Oil
• Lemon Juice

Boil the new potatoes in salted water until tender but not mushy. Boil the broad beans in unsalted water for just a few minutes until tender. Meanwhile fry the chopped bacon and sausage slices in a little olive oil until golden, add the spring onions to coat with the juices. Mix all the warm ingredients together in a salad bowl, add chopped parsley, lemon juice and black pepper to taste and serve immediately.

Posted on Jul 4th 2011