Recipe
Prep time: 70 minutes | Serves: 6
Nutritional info per serving
Calories: 385 calories | Total fat: 9.4g | Sugars: 13g | Salts: 1.7g
- 12 chicken sausages
- 1 large onion, chopped
- 1 tin chopped tomatoes
- ¾ tin baked beans
- 1 tin mixed beans
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 tsp mixed herbs
- 1 tsp rapeseed oil
- 750ml chicken or vegetable stock
- 2-3 sliced potatoes
- Preheat the oven to 180°C 180°C/350°F/Gas 4.
- Place the sausages in a pan with the oil and fry for around 5-10 minutes over a medium heat.
- Add the chopped onion and soften for a few minutes.
- Add all the other ingredients apart from the potatoes to the pot with the sausage and onion, making sure the stock covers the vegetables.
- Place the slices of potato over the top of the other ingredients to cover.
- Place the pot in the oven (without the lid) for around 60 minutes or until the potatoes are browning and soft.
TIPS AND TWEAKS
Swap the potatoes for sweet potatoes for an extra bang of colour and fibre.
