|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
Hot wok potato and beef stir-fry recipe
Recreate your Saturday night takeaway with this healthier version - it tastes as great as it looks!
Cajun spiced chicken & potato one pot
Fantastically simple yet packed full of flavour, this dish is perfect to share with friends. Serve with yoghurt and top with pomegranate seeds to compliment that Cajun kick!
Simple ingredients, and really easy to cook - this recipe will definitely make you see a traditional store cupboard staple in a whole new light!
"This is pure joy, a springtime carnival on a plate. The roast King Edwards crunchy exteriors give this dish substance and their flesh a sweetness that marries well with the basil and sunblush tomatoes."
This campaign was originally produced in the framework of a programme co-financed by the European Union