2 tablespoons olive oil
500g Beard Brothers Pork & Cress Sausages
2 cloves garlic, sliced
1 onion, finely chopped
1 fennel bulb, finely sliced, 2 tablespoons chopped fronds reserved
zest and juice of 1 lemon
350g-400g orecchiette pasta
3 cups loosely packed watercress leaves, torn
2 tablespoons pinenuts, toasted (optional)
parmesan, to serve (optional)

We really loved the bite of peppery watercress incorporated into the classic Beard Brothers pork sausage, which cuts through the richness of the pork. I’ve taken this one step further adding more fresh leaves to this flavoursome pasta dish. Orecchiette is perfect for holding the minced sausage, but any other pasta will taste as good.

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1.Bring a large pot of water to the boil and salt well.
2.Slice the sausages in half and remove and discard the casings.
3.Heat one tablespoon of oil in a large saucepan over a medium-high heat and brown the sausages for about 10 minutes, crumbling to a mince-like texture as you do, then set aside.
4.Heat the remaining olive oil in the pan and add the garlic, onion, fennel, lemon zest and a good sprinkle of salt and pepper.
5.If you have bits of sausage stuck to the bottom of the pan, you can add a splash of water or white wine and scrape up the bits, stirring them into the vegetables.
6.Cook for 10 minutes, stirring occasionally, until it has started colouring up a bit, then add the sausage back and cook for a couple more minutes to heat through.
7.Add the pasta to the boiling water and cook according to packet directions.
8.Drain, reserving ¼ cup of the cooking water.
9.Stir the pasta through the sausage along with the lemon juice, watercress, fennel fronds and pasta water.
10.Scatter with pinenuts and serve with parmesan if liked.

Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles

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