Sausage & Salami Cassoulet
A quick, yet delicious Cassoulet-style supper!
Fry a large, sliced onion and a crushed garlic clove in vegetable oil, in a heavy based, medium saucepan, until lightly browned.
Stir in a tsp. of ground paprika, ½ lb. of coarsely chopped Salami, ½ lb. of cooked, best quality pork sausages cut into slices, along with a cup of vegetable stock, a pinch of dried marjoram and a splash of sherry.
Add a tin of drained chick peas, two tins of drained haricot beans and two cupfuls of passata (low-sugar baked beans could be used instead of the haricot and passata).
Adjust seasoning to taste, cover and simmer for 10 minutes before serving