HOTPOT OF SEASONAL VEGETABLES WITH LOCAL SAUSAGE AND BORLOTTI BEANS
100g/4oz. Low fat sausage or Chorizo (or a mixture of both)
1 tbsp olive oil
½ tsp fresh thyme
2 celery stalks
10-12 baby potatoes
1 small squash (pumpkin or butternut)
400g tin plum tomatoes
200g/8oz brown cap mushrooms (sliced)
200g/8oz tin Borlotti or Flagelot Beans
1 red onion (cut into chunks)
½ tsp smoked paprika
250ml/½ pt vegetable stock
100g/4oz puy lentils (optional)
salt & pepper to season
Linwood seeds and two dsp. chopped herbs (parley/coriander)
Cook the sausages in a pan with spray oil until golden brown, then remove from the pan.
Next, in the pan, cook the best of the season’s vegetables: red onion, parsnips, mushroom slices, sticks of celery, chunks of squash and the lightly steamed baby potatoes.
Cook turning often to allow the vegetables to become coated and golden.
Add the tinned tomatoes, beans, thyme, smoked paprika, seasoning and stock.
Return the chopped sausages to the pan along with the beans and lentils (if being used) and simmer gently on a low heat for 25-30 mins.
Serve hot garnished with loads of herbs and seeds.