Ingredients
- 1 tbsp
olive oil - 2 cloves
garlic, chopped - 1
onion, chopped - 225g/8oz smoked streaky
bacon, cut into 2cm/½in strips - 6 cooked
sausages - 1 can
baked beans - 1 glass
red wine - 290ml/½ pint
beef stock - 2 sprigs
thyme - 2 tomatoes, chopped
- 55g/2oz
breadcrumbs - 2 tbsp chopped fresh
parsley - salt and freshly ground
black pepper
- 1 tbsp
- For the potato cakes
- 225g/8oz ready-made mash
potato - 1 eating
apple, peeled and grated - knob of
butter and oil, for frying
- 225g/8oz ready-made mash
Preparation method
Preheat oven to 190C/375F/Gas 5.
Heat a large pan add the oil and fry the garlic, onion and bacon for 2-3 minutes.
Chop the sausages into large chunks and add to the pan.
Add the red wine, stock, baked beans, thyme and tomatoes. Bring to the boil and gently simmer for 8 minutes.
Stir in the chopped parsley and season with salt and pepper before placing in an ovenproof dish. Sprinkle with the breadcrumbs and bake for 10 minutes.
Mix the apple with the potato and season, shape into a cake.
Heat the butter and oil in a frying pan and add the potato cakes. Cook for 2-3 minutes on each side.