Hearty Sausage & Prune Casserole | Jamie Oliver & Hugh Fearnley-Whittingstall

well that food tubers okay we’ve got

well that food tubers okay we’ve got some really exciting news because my

some really exciting news because my

some really exciting news because my dear friend and someone I admire greatly

dear friend and someone I admire greatly

dear friend and someone I admire greatly few ferny witness to and all the guys at

few ferny witness to and all the guys at

few ferny witness to and all the guys at River cottage a whole River cottage gang

River cottage a whole River cottage gang

River cottage a whole River cottage gang is going to join the food Tube family

is going to join the food Tube family

is going to join the food Tube family you’re gonna have your own channel we

you’re gonna have your own channel we

you’re gonna have your own channel we are if that’s alright with you tonight

are if that’s alright with you tonight

are if that’s alright with you tonight this is brilliant what’s the first dish

this is brilliant what’s the first dish

this is brilliant what’s the first dish gonna be that’s the question well I want

gonna be that’s the question well I want

gonna be that’s the question well I want to cook you a lovely sausage and prune

to cook you a lovely sausage and prune

to cook you a lovely sausage and prune casserole and I do love that little bit

casserole and I do love that little bit

casserole and I do love that little bit of sweetness from the prunes goes

of sweetness from the prunes goes

of sweetness from the prunes goes brilliantly with a spicy banger one of

brilliantly with a spicy banger one of

brilliantly with a spicy banger one of those big winter warmers the kind of

those big winter warmers the kind of

those big winter warmers the kind of dish that gives you a hug from the

dish that gives you a hug from the

dish that gives you a hug from the inside so I’m going to start browning

inside so I’m going to start browning

inside so I’m going to start browning some of these amazing sausages lovely

some of these amazing sausages lovely

some of these amazing sausages lovely this is where you want to choose your

this is where you want to choose your

this is where you want to choose your biggest best season butchers banger you

biggest best season butchers banger you

biggest best season butchers banger you know the one with loads of herbs and a

know the one with loads of herbs and a

know the one with loads of herbs and a little bit of spice to yeah because

little bit of spice to yeah because

little bit of spice to yeah because there’s actually going to be a long slow

there’s actually going to be a long slow

there’s actually going to be a long slow cook and all the sausage flavors are

cook and all the sausage flavors are

cook and all the sausage flavors are going to mingle with all the other

going to mingle with all the other

going to mingle with all the other ingredients so I can see in the pan

ingredients so I can see in the pan

ingredients so I can see in the pan there you’ve got onions yes silky

there you’ve got onions yes silky

there you’ve got onions yes silky sweated onions for the start then we’re

sweated onions for the start then we’re

sweated onions for the start then we’re just building up the flavors so Jamie

just building up the flavors so Jamie

just building up the flavors so Jamie I’d love some celery yep and I’m going

I’d love some celery yep and I’m going

I’d love some celery yep and I’m going to peel a couple of carrots because this

to peel a couple of carrots because this

to peel a couple of carrots because this is pretty close to being a one pot

is pretty close to being a one pot

is pretty close to being a one pot wonder you know it’s all going to end up

wonder you know it’s all going to end up

wonder you know it’s all going to end up in there what size you want your celery

in there what size you want your celery

in there what size you want your celery exactly that size I ain’t got quite

exactly that size I ain’t got quite

exactly that size I ain’t got quite everything quite chunky because it’s

everything quite chunky because it’s

everything quite chunky because it’s gonna have a long time in the pot that

gonna have a long time in the pot that

gonna have a long time in the pot that can go in yet back in the day rather

can go in yet back in the day rather

can go in yet back in the day rather than big chunks of sausage much it might

than big chunks of sausage much it might

than big chunks of sausage much it might be a couple of pigs trotters going in

be a couple of pigs trotters going in

be a couple of pigs trotters going in right you know or a hit of ox tail

right you know or a hit of ox tail

right you know or a hit of ox tail anything that was to hand that was going

anything that was to hand that was going

anything that was to hand that was going to add a little bit of extra flavor and

to add a little bit of extra flavor and

to add a little bit of extra flavor and body to the rest of the dish look at

body to the rest of the dish look at

body to the rest of the dish look at that you see that colour equals flavor

that you see that colour equals flavor

that you see that colour equals flavor yeah there is now a flavor that did not

yeah there is now a flavor that did not

yeah there is now a flavor that did not exist before that’s that that’s the

exist before that’s that that’s the

exist before that’s that that’s the caramelization of the meat and the

caramelization of the meat and the

caramelization of the meat and the surface of the sausage turn about the

surface of the sausage turn about the

surface of the sausage turn about the river cottage channel I’m so lucky to be

river cottage channel I’m so lucky to be

river cottage channel I’m so lucky to be surrounded by people with such passion

surrounded by people with such passion

surrounded by people with such passion you know we’ve got Craig in the garden

you know we’ve got Craig in the garden

you know we’ve got Craig in the garden growing fabulous veg he’s absolutely

growing fabulous veg he’s absolutely

growing fabulous veg he’s absolutely bursting with fantastic tips John our

bursting with fantastic tips John our

bursting with fantastic tips John our mushroom man and Gil my head chefs

mushroom man and Gil my head chefs

mushroom man and Gil my head chefs always got some witty new dish up his

always got some witty new dish up his

always got some witty new dish up his sleeve

sleeve

sleeve Pam the Jam you know I just want to

Pam the Jam you know I just want to

Pam the Jam you know I just want to capture a bit more of what everybody’s

capture a bit more of what everybody’s

capture a bit more of what everybody’s up and get it on you

up and get it on you

up and get it on you exactly right and you guys watching now

exactly right and you guys watching now

exactly right and you guys watching now throw in some comments to Hue telling

throw in some comments to Hue telling

throw in some comments to Hue telling what you want to see I’m growing to the

what you want to see I’m growing to the

what you want to see I’m growing to the pickle in smoking all the crafts around

pickle in smoking all the crafts around

pickle in smoking all the crafts around food him and his network asking what you

food him and his network asking what you

food him and his network asking what you want so let’s have a look in this pan

want so let’s have a look in this pan

want so let’s have a look in this pan basically onions celery carrots in go

basically onions celery carrots in go

basically onions celery carrots in go the bangers beautiful and in goes

the bangers beautiful and in goes

the bangers beautiful and in goes everything else now some of these

everything else now some of these

everything else now some of these lentils you can use brown ones but you

lentils you can use brown ones but you

lentils you can use brown ones but you want to lentil with the skin on it not

want to lentil with the skin on it not

want to lentil with the skin on it not like the orange ones that turned to mush

like the orange ones that turned to mush

like the orange ones that turned to mush okay you’re going to hold their shape so

okay you’re going to hold their shape so

okay you’re going to hold their shape so I reckon about maybe a third of a pack

I reckon about maybe a third of a pack

I reckon about maybe a third of a pack okay so about what forty grams per

okay so about what forty grams per

okay so about what forty grams per person something like that yeah yeah so

person something like that yeah yeah so

person something like that yeah yeah so Fenian lentils in there and then the

Fenian lentils in there and then the

Fenian lentils in there and then the stalks a chicken stock but you can use a

stalks a chicken stock but you can use a

stalks a chicken stock but you can use a veg because this is going to serve how

veg because this is going to serve how

veg because this is going to serve how many people for you know four to six but

many people for you know four to six but

many people for you know four to six but four will be very generously fed here we

four will be very generously fed here we

four will be very generously fed here we want just enough stock to almost cover

want just enough stock to almost cover

want just enough stock to almost cover we should definitely get a couple of bay

we should definitely get a couple of bay

we should definitely get a couple of bay leaves in there and the prunes can go in

leaves in there and the prunes can go in

leaves in there and the prunes can go in now this is a lovely explosion of

now this is a lovely explosion of

now this is a lovely explosion of sweetness and fruitiness dotted through

sweetness and fruitiness dotted through

sweetness and fruitiness dotted through the stew by the time it’s done the prune

the stew by the time it’s done the prune

the stew by the time it’s done the prune will taste of sausage the sausage will

will taste of sausage the sausage will

will taste of sausage the sausage will taste of prune

taste of prune

taste of prune vegetable flavors will be everywhere and

vegetable flavors will be everywhere and

vegetable flavors will be everywhere and it’ll just be absolutely packed with

it’ll just be absolutely packed with

it’ll just be absolutely packed with flavor just coming up to a bubble which

flavor just coming up to a bubble which

flavor just coming up to a bubble which is the moment you want to put it in the

is the moment you want to put it in the

is the moment you want to put it in the oven 140 degrees I’ll put that in the

oven 140 degrees I’ll put that in the

oven 140 degrees I’ll put that in the oven for you I’m really very breeze for

oven for you I’m really very breeze for

oven for you I’m really very breeze for how long hour and a quarter you can see

how long hour and a quarter you can see

how long hour and a quarter you can see how it’s already use down into this rich

how it’s already use down into this rich

how it’s already use down into this rich – and the color is just gone so dark and

– and the color is just gone so dark and

– and the color is just gone so dark and the Wisner isn’t it beautiful but look

the Wisner isn’t it beautiful but look

the Wisner isn’t it beautiful but look let’s just put a little bit of spinach

let’s just put a little bit of spinach

let’s just put a little bit of spinach yep and because a splash of young

yep and because a splash of young

yep and because a splash of young lightly cooked greens just adds a bit of

lightly cooked greens just adds a bit of

lightly cooked greens just adds a bit of thing on the edge of the pie also I’ve

thing on the edge of the pie also I’ve

thing on the edge of the pie also I’ve used that sausage pan so there’s still

used that sausage pan so there’s still

used that sausage pan so there’s still grab some of those lovely flavors from

grab some of those lovely flavors from

grab some of those lovely flavors from it I’m just gonna braise it a little bit

it I’m just gonna braise it a little bit

it I’m just gonna braise it a little bit of salting at me yeah perfect

of salting at me yeah perfect

of salting at me yeah perfect always all good idea it’s like the food

always all good idea it’s like the food

always all good idea it’s like the food that you dream of when it’s cold

that you dream of when it’s cold

that you dream of when it’s cold that’s pretty looks very nearly ready

that’s pretty looks very nearly ready

that’s pretty looks very nearly ready Jamie I’m gonna get a sausage out there

Jamie I’m gonna get a sausage out there

Jamie I’m gonna get a sausage out there just look at that oh oh how about that

just look at that oh oh how about that

just look at that oh oh how about that I’m just going to put one on this plate

I’m just going to put one on this plate

I’m just going to put one on this plate with a carrot there bit of prune lots of

with a carrot there bit of prune lots of

with a carrot there bit of prune lots of lovely lentils nice big spray of spinach

lovely lentils nice big spray of spinach

lovely lentils nice big spray of spinach it’s really kind of rustic peasant food

it’s really kind of rustic peasant food

it’s really kind of rustic peasant food isn’t it it’s kind of thing that the

isn’t it it’s kind of thing that the

isn’t it it’s kind of thing that the Italians really think twice about

Italians really think twice about

Italians really think twice about locking together but we’ve done it with

locking together but we’ve done it with

locking together but we’ve done it with lovely bangers carrots from the garden

lovely bangers carrots from the garden

lovely bangers carrots from the garden hmm

isn’t Italy for melty and and the depth

isn’t Italy for melty and and the depth of flavor is phenomenal you have to try

of flavor is phenomenal you have to try

of flavor is phenomenal you have to try that recipe it’s so good proper comfort

that recipe it’s so good proper comfort

that recipe it’s so good proper comfort food q thank you very much the river

food q thank you very much the river

food q thank you very much the river cottage channel is now part of the food

cottage channel is now part of the food

cottage channel is now part of the food Tube network so guys subscribe to

Tube network so guys subscribe to

Tube network so guys subscribe to foodtube subscribe to the river cottage

foodtube subscribe to the river cottage

foodtube subscribe to the river cottage channel it’s going to be amazing at the

channel it’s going to be amazing at the

channel it’s going to be amazing at the end of the day it’s about bringing

end of the day it’s about bringing

end of the day it’s about bringing together like-minded people recently

together like-minded people recently

together like-minded people recently absolutely and that’s why I’ve cooked a

absolutely and that’s why I’ve cooked a

absolutely and that’s why I’ve cooked a big hearty family dish yes check that

big hearty family dish yes check that

big hearty family dish yes check that out