inc Festival Desk

This one pot/casserole dish makes for good family-style economical cooking, either on the hob or in the oven. Ideal also for non-meat eaters by simply leaving out the sausage. Lentils can be added to create a good filling dish and, of course, vary the vegetables with the seasonal produce. A great casserole for autumn entertaining.

100g/4oz low fat sausage or chorizo (or a mixture of both)

1 tbsp olive oil

½ tsp fresh thyme

2 celery stalks

2 parsnips

10-12 baby potatoes

1 small squash (pumpkin or butternut)

400g tin plum tomatoes

200g/8oz brown cap mushrooms (sliced)

200g/8oz tin Borlotti or Flagelot Beans

1 red onion (cut into chunks)

½ tsp smoked paprika

250ml/½ pt vegetable stock

100g/4oz puy lentils (optional)

salt & pepper to season

To garnish

Linwood seeds and two dsp chopped herbs (parley/coriander)

Method

Cook the sausages in a pan with spray oil until golden brown, then remove from the pan.

Next, in the pan, cook the best of the season’s vegetables: red onion, parsnips, mushroom slices, sticks of celery, chunks of squash and the lightly steamed baby potatoes.

Cook turning often to allow the vegetables to become coated and golden.

Add the tinned tomatoes, beans, thyme, smoked paprika, seasoning and stock.

Return the chopped sausages to the pan along with the beans and lentils (if being used) and simmer gently on a low heat for 25-30 mins.

Serve hot garnished with loads of herbs and seeds.