A Winter warmer one pot supper of Italian Sausage and fennel baked risotto, with olives and nuts for nibbles as you cook and an English cheese plate to finish.
We pack up all the ingredients ready to go. All you need to do is follow the instructions on our recipe card, with a glass of wine in hand! Oven cooking should take around 20-25 minutes, with no need to stand over it.
In your recipe box:
Perello spicy pitted olives
Bottle Follas Novas Albariño (crisp + dry Spanish white)
4 x Tuscan sausages
Wilton Wholefoods Arborio risotto rice
Chicken bouillon paste
Isle of Wight garlic bulb
Pot of olive oil + fennel seeds
50g silver + green sunblush tomatoes
Cheese board of Baron Bigod Brie, Beauvale soft blue cheese + oatcakes
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