The only bad part about cooking at home is the dishes afterwards. This pork banger and cannellini-bean bake is a one-tray dinner that minimises the washing up after cooking.
Basically, all you need to do is gather the ingredients, put it in an oven dish and cook it for 45 minutes. It’s easy peasy lemon squeezy and it’s a dish the whole family will tuck into.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart
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Pork banger and cannellini-bean bake
Ingredients
- 15 cherry tomatoes, cut in half
- 100ml chicken stock
- 8 pork bangers
- 1 red pepper, seeded and cubed
- 1 red onion, peeled and wedged
- 2 sticks celery, sliced
- 3 cloves garlic, peeled and minced
- 15 Rosa tomatoes
- 2 sprigs rosemary, leaves picked
- 30ml (2 tbsp) olive oil
- 1 x 400g tin cannellini beans, rinsed and drained
Instructions
Preheat the oven to 180°C.
Place the cut cherry tomatoes and stock in the bottom of an ovenproof dish.
Top with the bangers, pepper, onion, celery, garlic and whole Rosa tomatoes. Sprinkle the rosemary leaves over and drizzle with olive oil. Roast in the preheated oven for 35 minutes.
Add the beans and return to the oven, about 10 minutes. Remove from oven and serve.
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Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
