Easter #1 – Redhill Farm Free Range Pork

Sausage, Fennel and Butter Bean Casserole with Gremolata (serves 6)

The first recipe of our Easter series features delicious pork and leek sausages and oak-smoked pancetta from Harvest Bundle farmer Redhill Farm Free Range Pork.

This hearty dish is perfect for chilly March evenings and is all cooked in the same casserole, minimalising washing up. Place the casserole in the middle of the table and let people serve themselves, sprinkling a spoonful of fresh gremolata on top and mopping up the juices with some crusty sourdough.

Free range Pork Sausage Casserole

For the casserole:
• 12 x pork sausages
• 150g pancetta
• 1 x large onion
• 2 x fennel bulbs
• 2 x garlic cloves
• 1 x tbsp. tomato puree
• 1 x tsp. caster sugar
• 2 tsp. fennel seeds
• 1 tsp. chilli flakes
• 2 x 400g tins chopped tomatoes
• 2 x 400g tins butter beans
• Sea salt and freshly ground black pepper

For the gremolata:
• 1 x large bunch parsley
• 1 x garlic clove
• 1 x lemon
• Sea salt


1. Chop the pancetta and fry in a casserole over a medium heat until crisp and golden, then remove and set aside on a plate

2. Brown the sausages all over in the pancetta fat in batches, then remove and set aside on a plate

3. Chop the onion and the fennel, and cook in a splash of olive oil and the pancetta/sausage fat in the casserole until soft and slightly caramelised, stirring often

4. Finely sliced the garlic and add to the onions and fennel, and cook for 5 more minutes

5. Add the fennel seeds and the chilli flakes and cook for a further 2 minutes. Then add the tomato paste and stir

6. Add the tinned tomatoes with the caster sugar and a big pinch of sea salt. Return the sausages and the pancetta to the casserole, bring to the boil, then turn down the heat to low and simmer with the lid on for 30 minutes

7. Whilst the sausage casserole is cooking, make the gremolata. Pick the parsley (put the stalks in the freezer for when you're next making stock) and finely chop the leaves. Finely chop the garlic, zest the lemon and mix these with the parsley in a small bowl. Add sea salt to taste

8. When the sausage casserole has been cooking for 30 minutes, add the drained butter beans and simmer for a further 15 minutes. When cooked, taste and season with sea salt and freshly ground black pepper

9. Serve the casserole sprinkled with the gremolata and enjoy with some crusty bread

About the Chef:

Em Winser, a graduate of Ballymaloe Cookery School, has worked as a chef since 2017 in top London restaurants, leading corporates and travelled the UK extensively to cook privately.

Em writes exclusively for Harvest Bundle to bring her seasonal recipes from her favourite Harvest Bundle farmers so you can enjoy the best farm fresh produce all year round. See what she’s cooking:

Em Winser


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