Ingredients
- ½ tbsp olive oil
- 795g Cumberland Sausages, cut into 2-3cm pieces
- 1 onion, finely diced
- 1 fennel bulb, finely diced
- 2 cloves garlic
- 1 red peppers, sliced
- 1 tbsp tomato puree
- 400g tin plum tomatoes
- ½ tbsp fresh thyme leaves, roughly chopped
- 1 tsp dried oregano
- 50g black olives, pitted
- 250g halloumi, cut into ½cm slices
- 14g fresh basil leaves, torn
For the salad
- ½ cucumber
- 200g jubilee vine tomatoes
- 14g...
You do not have permission to view the full content of this item.
Log in or register now.
