|TOTAL SUGARS 2.2g||2%|
|SAT FAT 1.6g||8%|
How to do it
Place a casserole pot over a medium heat, add half of the olive oil and cook the onions and carrot for 3-4 minutes until soft.
Meanwhile in a frying pan cook the sausages in the remaining oil until nicely browned.
Add the potatoes to the casserole pot with the rosemary, Worcestershire sauce and stock.
Add the sausages to the pot with the tinned tomatoes, haricot beans and parsley and cook with a lid on for 15-20 minutes, stirring every so often.
500g Maris Piper/Rooster potatoes, cut into chunks
8 good quality sausages
1tbsp olive oil
2 garlic cloves, crushed
2 onions, sliced
1 carrot, peeled and chopped
½ tsp chopped rosemary
1tbsp chopped parsley
1tbsp Worcestershire sauce
1 tin of chopped tomatoes
1 tin of haricot beans, drained
250ml vegetable stock
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
"As you all loved the potato salad I posted a few weeks ago I thought I should share another lovely potato recipe for summer salads and feasts. This one is bursting with flavour and it’s coronation inspired sauce is just a dream. The sauce is made of a delicious blend of spices, from curry powder to garam masala, cinnamon and cayenne, which are mixed with lemon juice, tamari and coconut. The tender potatoes are then tossed with the sauce and scattered with juicy chunks of mango, flaked almonds and raisins. I love this served with big bowls of quinoa and veggies for a beautiful summer meal with friends."
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
Quick, simple and comforting, this recipe is so easy to make and curl up on the sofa with a good film. If you have a particular favourite, switch the chives out for your preferred herb or spice.
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