Try out this sausage casserole. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 spring onion
- 30g tinned cannellini beans
- 1 cabbage leaf
- 2 heaped tablespoons tinned chopped tomatoes
- 2 cooked sausages (Get a grown-up to do this for you.)
- 1 large pinch of stock powder
- 75ml water
- Half teaspoon of wholegrain mustard
- A few stalks of fresh thyme
- Pinch ground black pepper
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for one serving using the quantities shown.
Cut the spring onion into small pieces using a clean pair of scissors and put it into the ovenproof dish. And remember, when using scissors, everyone knows, it’s best to point them at your toes! Add the cannelloni beans.
Tear up the cabbage leaf into small pieces and add to the dish then cover with the chopped tomatoes.
Add the cooked sausages to the top of the dish. Now mix the stock powder with the water in the measuring jug.
Strip the leaves off the stalks of thyme with your fingers then add them and the mustard to the stock. Now pour it over the ingredients in the ovenproof dish and finish with a pinch of pepper.
You will need to ask a grown-up for help with this part. Put the lid on the dish then lift it onto the baking tray. Place in a pre-heated oven at 140ºC Fan/160ºC/gas 3 for about 20 minutes, or until completely cooked through.
Once the Savoury Hotpot has cooled down a little you can eat it!
Serving suggestion: serve this dish with some lovely steamed vegetables. This dish can be frozen for up to one month.