A couple of weeks ago Knorr approached me asking if I would like to take part in their gluten free challenge which involved creating a recipe using their gluten free Knorr stock pots. Yes please, I replied as thought it looked fun! Then I realised that I possess pretty much zero creativity genes. Follow a recipe? Absolutely. Create a recipe? Eek! Knorr kindly provided me with a gorgeous box of goodies to try and get my creative juices flowing and I wanted to try and incorporate as many of the fresh ingredients as possible.

After a fair amount of deliberation, I opted for a Sausage and Fennel Casserole, or let’s just call it Claire’s Sausage Mishmash Casserole! I thought it would be perfect timing what with the nights drawing in and the perfect Saturday night Winter telly. All X Factor or Strictly needs is an accompanying bowl of something wholesome, filling and warming. Who doesn’t like food served in a large bowl along with a spoon – spells happiness to me!

So here is what you will need!

Six gluten free sausages (I opted for Italian sausages from M&S), cut into bite sized morsels!
Handful of bacon lardons
One fennel bulb (chopped)
Two to three carrots (diced)
One garlic clove, finely chopped
One onion, finely chopped
Knorr Chicken Stock Pot
Small packet of new potatoes cut into quarters
One tin butter beans
Squeeze of tomato puree
Tablespoon of thyme
Handful of kale
Black pepper to taste

Method

Fry the bacon and sausages in a large pan until the sausages are browned. Set the sausages aside and then in the same pan as the bacon pop in the garlic, fennel, carrot and onion and fry until softened.

Pop the sausages back in the pan along with half a pint of stock and add the remaining ingredient aside from the beans and kale. What I like about the Knorr stock pot (apart from the fact that it doesn’t contain gluten of course!) is that I find it packs a lot more flavour into a dish than other stock cubes.

After everything has simmered away for 15 or so minutes pop in the kale and beans and cook for a further 10 minutes.

Serve in two large bowls alongside some crusty gluten free bread.

I must admit I was secretly surprised it tasted as good as it did considering it really was a Clairey concoction; it was perfect with the bread to mop up the juices and I will definitely be making it again!

Thanks again to Knorr for inviting me to take part and proving to myself that perhaps I’m not such an uncreative cook after all 🙂

Just a little disclaimer – Knorr set me this challenge but I was not paid. I will also add that I already used Knorr Stock Pots on a regular basis, hence they always were, and will always be a staple in my kitchen.

Claire x

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