Taken its British Sausage Week this week 31October- 6 November 2016, we wanted to share this recipe by Tom Kitchin’s Sausage & butter bean casserole.

This is the ultimate fast supper – one that kids love too. I sometimes need to rustle up a dinner for the family without time to shop or prepare ingredients and this simple recipe is the ideal solution, as it’s based on things that I usually have in the fridge or freezer. It’s one of those dishes that tastes almost as good the next day, so if you have any left over, keep it in the fridge or freeze it for another day.


Serves 4


olive or sunflower oil for cooking

6 good-quality sausages

4 rashers of bacon, derinded and cut into strips

1 white onion, peeled and chopped

1 garlic clove, peeled and chopped

1 teaspoon dried herbes de Provence

2 x 400g tins butter beans, rinsed

400g tin chopped tomatoes

200ml chicken stock (see page 185)

sea salt and freshly ground black pepper

Herby crumb topping

150g white bread (ideally day old), crusts removed

50g parsley, roughly chopped

50g tarragon, roughly chopped

50g chervil, roughly chopped


Heat the oven to 200°C/Gas 6. Heat a heavy-based ovenproof sauté pan or shallow flameproof casserole and add a drizzle of oil. Once hot, add the sausages and cook, turning, for a few minutes to colour evenly. Add the bacon strips and cook for a further 3–4 minutes.

Add the onion with the garlic and dried herbs and cook for 5 minutes to soften, stirring from time to time.

Meanwhile, for the herby crumb topping, tear the breadcrumbs into chunks and put into a blender with the herbs. Blitz until the bread is reduced to crumbs and the herbs are finely chopped.

Add the butter beans, tomatoes and chicken stock to the pan, stir to mix everything together and season well with salt and pepper. Sprinkle the herby crumbs evenly over the surface and bake for 25 minutes until the topping is crisp. Serve with a leafy salad for contrast if you like.


Tom Kitchin will be cooking live at the BBC Good Food Show Glasgow, Glasgow SECC, November 4-6. Visit for tickets and further information.