Monthly Archives: March 2012

Sausage, bean and olive casserole

Here is a recipe sent by Mrs Moss from Farnborough, for a tasty warming dinner

Sausage, bean and olive casserole
Serves 4

6 tbsp olive oil 
350g onions, chopped
2 carrots, chopped
400g pancetta, diced
1kg pork sausages, cut into chunks about 3cm thick
2 tbsp plain flour
2 glasses red wine
80g tomato paste
400ml beef stock
150g pitted black olives
400g tinned cannellini beans, drained
200g button mushrooms, quartered
5 bay leaves
Salt and pepper

  1. Method:
    Preheat the oven to 200°C/400°F/gas mark 6. Heat the olive oil in a large
    flameproof casserole dish and fry the onions and carrots over a high heat for
    two minutes until golden.
  2. Add in the pancetta and the sausages and cook for about three minutes, stirring
    with a wooden spoon. Mix in the flour and cook for a further minute, stirring
  3. Add in the wine and cook for about two minutes to allow the alcohol to
  4. Stir in the tomato paste, add in the beef stock, the olives, the cannellini
    beans and the mushrooms. Add the bay leaves, season with salt and pepper, and
    bring to the boil.
  5. Cover the pan and cook in the oven for 30 minutes until the sausages are tender
    and the sauce has thickened. Serve with your favourite crusty bread.

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Hi everyone! Welcome once again to Beverley’s Cookshop Blog. It’s been a bit hectic at the moment as we have been inundated with not only orders for our special offers but people asking for information on how to get hold of some special items.

One lady from Woking emailed me to ask if we could find an tool for properly peeling and coring apples.

I had to point out that we already stocked this item.

It was hiding under Kitchen Accessories.

Next time you visit us, do spend some time having a look as we have all sorts of brilliant accessories and gadgets.

Why not click the ‘Follow’ button at the bottom of the page to keep up to date with my tips and hints.

See you soon, Beverley.

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This morning I was watching Saturday Kitchen on BBC 1.

Rick Stein the well-known West Country chef was preparing a traditional dish of roast Alyesbury duck with peas, lettuce and spring onion as well as mashed potato. He told us that to make proper mashed potato you needed to squeeze the boiled spuds through a potato ricer.

‘Where could I get one of those?’ you might be asking yourself.

Well look no further than Cookshop Direct, we sell one of the best potato ricers on the market. Just go to the web site and look in the Kitchen Utensils section and you’ll find it there.

Alternatively you can just put ‘Potato Ricer’ in the search box on the Home page and that will find it for you. Believe me your mashed potatoes will have never tasted better.

By the way, Rick recommends you add a little salt, pepper and a knob of butter. Then stir them vigorously to get air in to make them light and fluffy.

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Hello from Beverley at Cookshop Direct

Hi everybody. My name is Beverley Jolley and I am head of customer services at Cookshop Direct.

We launched our new web site last year and I’m happy to say that it has already proved very popular.

Cookshop Direct is your direct access to some of the best names in food preparation, cooking and serving.

We are regularly up-dating our site , so be sure to keep coming back to check  out the new products and special offers.

You can use this blog to ask me any questions about cookware.  You might also be able to help with some tips and ideas for other readers.

Click the ‘Follow’ tab at the bottom of the page, so that we can let you know when some new information has been posted.

I hope to hear from you soon,



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