Reliable Food Ark

Ingredients
olive oil
1 onion
2 cloves of garlic
1 lemon
1 teaspoon fennel seeds
½ teaspoon crushed chillies
1 fresh bay leaf
6 sausages
1½ tablespoons plain flour
1 x 400 g tin chopped tomatoes
500 ml organic vegetable stock
1 large handful of kale

Method
Peel and slice the onion, then add to a pan with 1 tablespoon of oil. Fry for 5 to 7 minutes, or until softened.
Peel, finely slice and add the garlic, then peel 3 strips of zest from the lemon. Add to the pan along with the spices and bay leaf. Cook for 1 to 2 minutes.
Chop the sausages and toss with the flour, then add to the pan and cook until browned all over.
Pour in the tomatoes and stock, and bring to a simmer. Let it bubble away for 20 minutes, chop and add the kale and cook for 5 minutes, then serve.

Ingredients
150 g runner beans
2 spring onions
1 tablespoon walnuts
olive oil
4 slices sourdough bread
50 g goat's cheese
extra virgin olive oil

Method
Trim and finely slice the beans and spring onions. Lightly toast the walnuts in a dry frying pan, then remove and finely chop.
Heat 1 tablespoon of olive oil to the pan, then add the runner beans and spring onions and fry for 4 minutes, or until tender.
Next, toast the sourdough.
Season the beans and spring onions, then pile onto the toast.
Crumble the goat's cheese, then scatter over the top along with the walnuts, then finish with a drizzle of extra virgin olive oil