SAUSAGE AND POTATO BAKE

I thought I'd give you a sneak peak of a delicious winter recipe in my upcoming Five Ingredients cookbook due out 2nd October.

Easy, economical, filling and comforting is what this recipe is all about. Of course, it can be easily adapted to suit what you hand on hand. The potatoes can be replaced with any root vegetables including sweet potato, pumpkin and parsnips or a mix of whatever vegetables you have available. The stock will be absorbed into the vegetables while cooking to add amazing flavour. I like to serve this with a side of steamed greens.

Ingredients:

800g potatoes

1 large onion

vegetable or olive oil, for drizzling

2 tsp beef or chicken stock powder

4 tsp minced garlic

1 cup (250ml) boiling water

4-6 good quality sausages

finely chopped parsley, to serve (optional)

Method:

• Preheat the oven to 180°C. Grease a roasting dish which is just big enough to fit the potatoes in a single layer.

• Peel and cut the potatoes and onion into chunks and place in the roasting dish. Drizzle with a little oil, season with salt and pepper then give a good stir to coat. Bake for 20 minutes.

• Meanwhile, place the stock powder and garlic in a jug. Add the boiling water and stir to combine. Cut each sausage into thirds. Scatter the sausages over the potatoes and onion, pour over the stock and give everything a good stir.

• Bake uncovered for 1 hour, stirring and turning every 20 minutes, until the stock is absorbed and the potatoes and sausages are golden brown. Sprinkle with parsley to serve, if using.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 1 hour 20 minutes