Fennel, pork and tomato stew – Food & Home Magazine

Ingredients

• 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
• <h3>To serve</h3>
• cooked rice
• 125ml (½ cup) crème fraîche
• 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped