One-pot Sausage & Tomato Stew

Cooking time: +/- 1 hour

Oven Temperature: 180°C (fan)

Serving size: Serves 4

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INGREDIENTS

• 6 pork sausages (or 12 chipotle sausages)

• 2 red peppers (sliced)

• 2 red onions (sliced)

• 2 medium courgettes (grated)

• 2 tins whole plum tomatoes

• 2 cloves garlic (crushed)

• 30g fresh basil (or 2 tsp dried)

• 30g finely chopped parsley (or 2 tsp dried)

• 125g buffalo mozzarella

• 2 Tbsp balsamic vinegar

METHOD

1.) Preheat the oven to 180°C (fan)

2.) Cut the onions in half, then slice into 1/2 moons. Sweat the onions in an oven proof pot on a medium heat with 1 Tbsp neutral oil (approx. 7 minutes)

3.) Whilst the onions are cooking away, slice the red peppers into 1cm strips.

4.) Add the 2 cloves of crushed garlic and 2 Tbsp of balsamic vinegar to the onions.

5.) Add the red peppers to the onions and stir well to combine.

6.) Whilst the peppers are cooking, grate the courgette and finely chop the herbs (if using fresh herbs).

7.) Add the tinned tomatoes and wash out the remaining tomato in the tin by filling each tin half-way with warm water and swirling it around - add this tomato-y water to the pot as well. Bash the whole plum tomatoes with your wooden spoon so that they disintegrate into the mixture.

8.) Add the courgette and herbs to the pot and bring to the boil.

9.) Add the raw sausages to the pot (you can also cook them in the oven for 10-15 minutes if you prefer some colour on the sausages).

10.) Cover the pot with a lid and place in the oven (at 180°C (fan)) for 35 minutes.

11.) Remove the lid from the pot, tear strips of the buffalo mozzarella onto the top of the stew and place back in the oven (without the lid) for 5-10 minutes, until the mozzarella is melted and bubbling.

12.) Enjoy with a fresh baguette or couscous for a heartier meal.