Skip to Main Content
  • Preparation Time: 10 minutes / Cooking Time: 45 minutes
  • Medium
  • Serves 4
Print For Later


  • 4 chopped sticks of celery
  • 4 chopped carrots
  • 2 chopped onions
  • 6 chopped cloves of garlic
  • 2 sprigs of rosemary
  • 4 tablespoons light olive oil
  • 2 tins of chopped tomatoes
  • 1 tablespoon of tomato purée
  • 300ml chicken stock
  • 4 tablespoons Hawkshead Relish Red Onion Marmalade Buy
  • 2 tablespoons Hawkshead Relish honey mustard Buy
  • 1 tablespoon Hawkshead Relish Worcester sauce Buy
  • Salt and pepper
  • 800g drained and rinsed cannellini beans
  • 12 small Cumberland sausages


  1. Preheat the oven to 180°c.
  2. Cook the celery, carrots, onion, garlic and rosemary in olive oil for about
    5 to 10 minutes on a medium heat. Add the tomatoes, tomato purée, chicken
    stock, Red Onion Marmalade, honey mustard, Worcester sauce, salt and
    pepper then cook for 5 minutes. Add the beans, give everything a good stir,
    then transfer the mixture to an ovenproof dish.
  3. In a frying pan add a teaspoon of oil and brown the sausages then place
    them on top of the hotpot and bake for 20 minutes in the preheated oven.
    When the 20 minutes are up, give the hotpot a stir and return to the oven
    for a further 10 minutes.
Method Ingredients

Related Products

Light Bites
Sweet Treats