What this SPAR also stocks are ales and beers from Walthamstow's own Wild Card Brewery. I've been a fan of Wild Card since I moved here last year, and am particularly fond of the Jack of Clubs Ruby Ale. I've wanted to use it in my cooking for a while, so with winter just around the corner it seemed the perfect time to try out an E17-inspired casserole for those cosy evenings in. This goes great with fresh, crusty bread, of which there's plenty in the Orford Road SPAR, but this time I went for a baguette from Le Moulin, who have a stall at Walthamstow Farmers' Market every Sunday.
Ruby Jack's Sausage Casserole
Serves 2-3 (it can stretch to 4, but the portions will be on the small side)
6 quality pork sausages, courtesy of the East London Sausage Company (I used pork & leek, but anything with lots of herbs is also a winner)
1 large onion, diced into chunks
2 cloves garlic, chopped
A handful of closed-cup mushrooms, roughly torn
330ml Jack of Clubs Ruby Ale, courtesy of Wild Card Brewery
400g tin chopped tomatoes
400g tin butter beans, drained
2 tsp paprika (or more because paprika rules)
Salt and pepper
Fresh, crusty bread to serve