Prepare:
Cut 4 quality Cumberland sausages each into three even sized pieces
Dice 1 small chicken breast
Dice 1 small peeled organic carrot
Rinse and cut 4 thin circles from a piece of courgette and half each (no need to peel)
Rinse and dice one eighth of each red and yellow bell peppers
Rinse and cut a 6" length of leek longways down the middle and into 4 equal pieces
Remove the stalks from 2 large closed cup mushrooms. Wipe off any debris, peel and cut the mushrooms into 4 even sized pieces. Also use the stalks in the recipe.
Drain a 454g can of baked beans in tomato sauce (Branston is my favourite) using only the beans in the recipe
Roughly pull apart a seeded flat bread into around 3" diameter pieces
COOK:
Turn hob heat on to med/high and heat 1 tbsp rapeseed oil. Add the sausage, chicken, carrot and leek and turn for 4 mins.
Reduce hob heat and add the courgette and bell peppers and mushrooms turning for 3 mins.
Add quarter tsp fennel seeds and dried sage and the drain baked beans and stir for 2 mins.
Randomly add the seeded flat bread pieces, turn hob heat off and leave for 2 minutes before serving as is.
Serve 2 small portions or 1 large.
