Veggie sausage and pea stew with a rosemary skewered sausage

Ingredients

For the rosemary skewered sausage
1 vegetarian sausage
1 large sprig fresh rosemary
1 tbsp olive oil
For the stew
1 tbsp olive oil
½ large potato, cubed
2 vegetarian sausages, cut into pieces
50g/2oz fresh garden peas
1 canned plum tomato, chopped
100ml/3½fl oz double cream
50g/2oz mature cheddar, grated, plus extra to serve
salt and freshly ground black pepper

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the skewered sausage, strip the rosemary sprig of most of its leaves, leaving about 2.5cm/1in of leaves at the tip. Using the stripped sprig as a skewer, hold the sausage firmly in your hand and skewer lengthways with the rosemary. Wrap a piece of aluminium foil around the rosemary leaves to prevent them from burning.
3. Heat the oil in a frying pan and fry the sausage on all sides until golden-brown and cooked through. Set aside and keep warm.
4. For the stew, heat the oil in a saucepan and gently fry the potato until it starts to colour.
5. Add the sausage pieces to the pan and continue to cook for a further 3-5 minutes.
6. Add the peas and plum tomato to the pan and stir well.
7. Pour in the cream and bring to a gentle simmer. Add the cheese and salt and freshly ground black pepper and stir until the cheese has melted.
8. To serve, pour the stew into a serving dish. Top with the skewered sausage and sprinkle with grated cheese.