well that food tubers okay we’ve got
some really exciting news because my
dear friend and someone I admire greatly
few ferny witness to and all the guys at
River cottage a whole River cottage gang
is going to join the food Tube family
you’re gonna have your own channel we
are if that’s alright with you tonight
this is brilliant what’s the first dish
gonna be that’s the question well I want
to cook you a lovely sausage and prune
casserole and I do love that little bit
of sweetness from the prunes goes
brilliantly with a spicy banger one of
those big winter warmers the kind of
dish that gives you a hug from the
inside so I’m going to start browning
some of these amazing sausages lovely
this is where you want to choose your
biggest best season butchers banger you
know the one with loads of herbs and a
little bit of spice to yeah because
there’s actually going to be a long slow
cook and all the sausage flavors are
going to mingle with all the other
ingredients so I can see in the pan
there you’ve got onions yes silky
sweated onions for the start then we’re
just building up the flavors so Jamie
I’d love some celery yep and I’m going
to peel a couple of carrots because this
is pretty close to being a one pot
wonder you know it’s all going to end up
in there what size you want your celery
exactly that size I ain’t got quite
everything quite chunky because it’s
gonna have a long time in the pot that
can go in yet back in the day rather
than big chunks of sausage much it might
be a couple of pigs trotters going in
right you know or a hit of ox tail
anything that was to hand that was going
to add a little bit of extra flavor and
body to the rest of the dish look at
that you see that colour equals flavor
yeah there is now a flavor that did not
exist before that’s that that’s the
caramelization of the meat and the
surface of the sausage turn about the
river cottage channel I’m so lucky to be
surrounded by people with such passion
you know we’ve got Craig in the garden
growing fabulous veg he’s absolutely
bursting with fantastic tips John our
mushroom man and Gil my head chefs
always got some witty new dish up his
sleeve
Pam the Jam you know I just want to
capture a bit more of what everybody’s
up and get it on you
exactly right and you guys watching now
throw in some comments to Hue telling
what you want to see I’m growing to the
pickle in smoking all the crafts around
food him and his network asking what you
want so let’s have a look in this pan
basically onions celery carrots in go
the bangers beautiful and in goes
everything else now some of these
lentils you can use brown ones but you
want to lentil with the skin on it not
like the orange ones that turned to mush
okay you’re going to hold their shape so
I reckon about maybe a third of a pack
okay so about what forty grams per
person something like that yeah yeah so
Fenian lentils in there and then the
stalks a chicken stock but you can use a
veg because this is going to serve how
many people for you know four to six but
four will be very generously fed here we
want just enough stock to almost cover
we should definitely get a couple of bay
leaves in there and the prunes can go in
now this is a lovely explosion of
sweetness and fruitiness dotted through
the stew by the time it’s done the prune
will taste of sausage the sausage will
taste of prune
vegetable flavors will be everywhere and
it’ll just be absolutely packed with
flavor just coming up to a bubble which
is the moment you want to put it in the
oven 140 degrees I’ll put that in the
oven for you I’m really very breeze for
how long hour and a quarter you can see
how it’s already use down into this rich
– and the color is just gone so dark and
the Wisner isn’t it beautiful but look
let’s just put a little bit of spinach
yep and because a splash of young
lightly cooked greens just adds a bit of
thing on the edge of the pie also I’ve
used that sausage pan so there’s still
grab some of those lovely flavors from
it I’m just gonna braise it a little bit
of salting at me yeah perfect
always all good idea it’s like the food
that you dream of when it’s cold
that’s pretty looks very nearly ready
Jamie I’m gonna get a sausage out there
just look at that oh oh how about that
I’m just going to put one on this plate
with a carrot there bit of prune lots of
lovely lentils nice big spray of spinach
it’s really kind of rustic peasant food
isn’t it it’s kind of thing that the
Italians really think twice about
locking together but we’ve done it with
lovely bangers carrots from the garden
hmm
isn’t Italy for melty and and the depth
of flavor is phenomenal you have to try
that recipe it’s so good proper comfort
food q thank you very much the river
cottage channel is now part of the food
Tube network so guys subscribe to
foodtube subscribe to the river cottage
channel it’s going to be amazing at the
end of the day it’s about bringing
together like-minded people recently
absolutely and that’s why I’ve cooked a
big hearty family dish yes check that
out
some really exciting news because my
dear friend and someone I admire greatly
few ferny witness to and all the guys at
River cottage a whole River cottage gang
is going to join the food Tube family
you’re gonna have your own channel we
are if that’s alright with you tonight
this is brilliant what’s the first dish
gonna be that’s the question well I want
to cook you a lovely sausage and prune
casserole and I do love that little bit
of sweetness from the prunes goes
brilliantly with a spicy banger one of
those big winter warmers the kind of
dish that gives you a hug from the
inside so I’m going to start browning
some of these amazing sausages lovely
this is where you want to choose your
biggest best season butchers banger you
know the one with loads of herbs and a
little bit of spice to yeah because
there’s actually going to be a long slow
cook and all the sausage flavors are
going to mingle with all the other
ingredients so I can see in the pan
there you’ve got onions yes silky
sweated onions for the start then we’re
just building up the flavors so Jamie
I’d love some celery yep and I’m going
to peel a couple of carrots because this
is pretty close to being a one pot
wonder you know it’s all going to end up
in there what size you want your celery
exactly that size I ain’t got quite
everything quite chunky because it’s
gonna have a long time in the pot that
can go in yet back in the day rather
than big chunks of sausage much it might
be a couple of pigs trotters going in
right you know or a hit of ox tail
anything that was to hand that was going
to add a little bit of extra flavor and
body to the rest of the dish look at
that you see that colour equals flavor
yeah there is now a flavor that did not
exist before that’s that that’s the
caramelization of the meat and the
surface of the sausage turn about the
river cottage channel I’m so lucky to be
surrounded by people with such passion
you know we’ve got Craig in the garden
growing fabulous veg he’s absolutely
bursting with fantastic tips John our
mushroom man and Gil my head chefs
always got some witty new dish up his
sleeve
Pam the Jam you know I just want to
capture a bit more of what everybody’s
up and get it on you
exactly right and you guys watching now
throw in some comments to Hue telling
what you want to see I’m growing to the
pickle in smoking all the crafts around
food him and his network asking what you
want so let’s have a look in this pan
basically onions celery carrots in go
the bangers beautiful and in goes
everything else now some of these
lentils you can use brown ones but you
want to lentil with the skin on it not
like the orange ones that turned to mush
okay you’re going to hold their shape so
I reckon about maybe a third of a pack
okay so about what forty grams per
person something like that yeah yeah so
Fenian lentils in there and then the
stalks a chicken stock but you can use a
veg because this is going to serve how
many people for you know four to six but
four will be very generously fed here we
want just enough stock to almost cover
we should definitely get a couple of bay
leaves in there and the prunes can go in
now this is a lovely explosion of
sweetness and fruitiness dotted through
the stew by the time it’s done the prune
will taste of sausage the sausage will
taste of prune
vegetable flavors will be everywhere and
it’ll just be absolutely packed with
flavor just coming up to a bubble which
is the moment you want to put it in the
oven 140 degrees I’ll put that in the
oven for you I’m really very breeze for
how long hour and a quarter you can see
how it’s already use down into this rich
– and the color is just gone so dark and
the Wisner isn’t it beautiful but look
let’s just put a little bit of spinach
yep and because a splash of young
lightly cooked greens just adds a bit of
thing on the edge of the pie also I’ve
used that sausage pan so there’s still
grab some of those lovely flavors from
it I’m just gonna braise it a little bit
of salting at me yeah perfect
always all good idea it’s like the food
that you dream of when it’s cold
that’s pretty looks very nearly ready
Jamie I’m gonna get a sausage out there
just look at that oh oh how about that
I’m just going to put one on this plate
with a carrot there bit of prune lots of
lovely lentils nice big spray of spinach
it’s really kind of rustic peasant food
isn’t it it’s kind of thing that the
Italians really think twice about
locking together but we’ve done it with
lovely bangers carrots from the garden
hmm
isn’t Italy for melty and and the depth
of flavor is phenomenal you have to try
that recipe it’s so good proper comfort
food q thank you very much the river
cottage channel is now part of the food
Tube network so guys subscribe to
foodtube subscribe to the river cottage
channel it’s going to be amazing at the
end of the day it’s about bringing
together like-minded people recently
absolutely and that’s why I’ve cooked a
big hearty family dish yes check that
out
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