|TOTAL SUGARS 2.2g||2%|
|SAT FAT 1.6g||8%|
Place a casserole pot over a medium heat, add half of the olive oil and cook the onions and carrot for 3-4 minutes until soft.
Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.
Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.
Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring frequently.
500g fluffy potatoes, e.g. Maris Piper/Rooster potatoes, cut into chunks
1 tablespoon olive oil
2 onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 carrot, peeled and chopped
8 good quality sausages
½ teaspoon freshly chopped rosemary
1 tablespoon Worcestershire sauce
250ml hot vegetable stock
1 tablespoon freshly chopped parsley
1 x 400g can haricot beans, drained
1 x 400g can chopped tomatoes
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
Potato and Ham Broth topped with a poached egg
Treat your taste-buds to this flavoursome Potato and Ham broth. Top with a perfectly poached egg and enjoy!
This recipe works for any time of the day from brunch through to a late supper. The potatoes are steamed to keep them really light and fluffy before mashing with a delicious oniony milk, adding not only a creaminess but great flavour to the mash before shaping.
This campaign was originally produced in the framework of a programme co-financed by the European Union