Pancotto pugliese

Method

1. Put the stock in a medium pan and bring to a simmer. Add the potatoes and cook for 5 minutes, then remove with a slotted spoon and pat dry with kitchen paper. Keep the stock on a gentle simmer. Meanwhile put a deep, wide frying pan with a lid over a gentle heat, pour in the 2 tbsp olive oil, add the garlic and chilli flakes, then cook for 3-4 minutes until soft. Remove the garlic from the pan (tip the pan, then spoon out – it doesn’t matter if you take some oil with it) and set aside.
2. Increase the heat under the pan to medium-high, add the sausagemeat chunks and fry for 3-5 minutes, stirring occasionally, until golden – it’s fine if they break up a bit. Roughly tear up 1 slice of the bread and add along with the cooked potatoes. Season well, add 150ml of the stock, cover and cook for 15 minutes.
3. After 10 minutes, bring the rest of the stock back up to the boil and add the beans, spring greens and broccoli spears, then cook for 5 minutes.
4. Take off the frying pan lid, add the vinegar and cook for 1 minute, then stir gently and add the veg, reserved garlic and remaining stock. Bubble for 2 minutes while you toast the 2 other slices of bread. Rub the toasts with the remaining garlic clove, then divide among 4 soup bowls. Ladle the stew over the toast, drizzle with olive oil, squeeze over some lemon juice and sprinkle with a pinch of sea salt. Serve hot or warm.