• This fennel, pork and tomato stew is a one-pot meal that’s easy to prepare, tasty and nutritious. 

    Fennel, pork and tomato stew

    Serves: 4
    Cooking Time: 1 hr


    • 10g (1 tbsp) butter
    • 5ml (1 tsp) olive oil
    • 4 shallots or baby onions, finely sliced
    • 8 pork sausages
    • 300g fennel bulb, thinly sliced
    • 1,25ml (¼ tsp) chilli flakes
    • 125ml (½ cup) celery, sliced
    • 5ml (1 tsp) crushed garlic
    • 220g cocktail tomatoes
    • 200g baby carrots
    • 1 x 410g tin tomatoes
    • 375ml (1½ cups) warm vegetable stock
    • 250g tinned chickpeas
    • salt and freshly ground black pepper, to taste
    • To serve

    • cooked rice
    • 125ml (½ cup) crème fraîche
    • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped



    Heat the butter and oil in a pot over medium heat. Add the shallots or baby onions and turn the heat down slightly, allowing the onions to cook until golden, about 5 minutes.


    Stir in the sausages and cook until they brown, about 5 minutes. Remove the sausages from the pot and turn the heat back up.


    Add the fennel and chilli flakes, and fry for 5 minutes. Stir in the celery, garlic, tomatoes and carrots, and fry for a few minutes.


    Pour in the tinned tomatoes and vegetable stock, and stir to combine. Gently place the sausages in the pot and cover with a lid. Simmer until the veggies are tender and the sausages are fully cooked, 40 – 50 minutes.


    Five minutes before removing the stew from the heat, stir in the chickpeas and season.


    Serve on rice with a dollop of crème fraîche and fresh parsley.