Sausage & carrot casserole

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Ingredients

Serves 5

10-12 butchers sausages
1 tablespoon rapeseed oil
1 red onion, peeled and finely chopped
2 carrots, peeled and diced
4 cloves of garlic, peeled and diced
1 teaspoon smoked paprika
400g tin of tomatoes
200ml chicken stock or water with 1 teaspoon vegetable bouillon
2 sprigs of rosemary, finely chopped
2 bay leaves
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
Salt and pepper

You will need a casserole dish or oven proof dish with a lid.

Timings

Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes

Sausage & carrot casserole recipe

A simple and delicious meal which can be cooked ahead of time and warmed through when you are ready to eat. This is the kind of meal that buys you time. If you can etch out 20 minutes to prepare it during the day, it rewards you with the freedom of more time later in the evening.

Method

Preheat the oven to 180/350/gas 4.

Heat the oil in a large frying pan, or casserole dish. Place the sausages in the oil and brown them on both sides before setting them to the side on a plate.

Add the onions and carrots to the oil, turn down the heat, and sauté gently for 5 minutes, or until the vegetables start to soften. Add the garlic and cook for a further 2 minutes. Add the smoked paprika and stir.

Pour in the stock and tomatoes and, using a non-scratch spatula or wooden spoon, scrape the bottom of the pan. Add the soy sauce, Worcestershire sauce, bay leaves and rosemary and season with salt and pepper.

Bring to the boil and turn down to a gentle simmer. Place the sausages on top of the tomatoes and pop a lid on. Place the casserole in the oven for 45 minutes.

Serve with baked sweet potatoes and a large bowl of mixed greens.

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