2 red or white onions, finely chopped
1 celery stick, finely chopped
1-2 tbsp oil
4 carrots, cut into chunks
12 chipolatas/ 6 sausages, whole or cut up (optional)
1 sweet potato, cut into chunks
400g tin chopped tomatoes
2 tbsp tomato purée
1 teaspoon mixed herbs or rosemary/thyme
1 stock cube or stock pot
Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Add the chopped carrots.
Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
Put the tomato purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour and tip the lot into the slow cooker.
Add the herbs, stock cube and some pepper. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze. Serve with rice, bread or mashed potato (skin on).
Swap sweet potato for lentils or beans (e.g.kidney beans), cauliflower, potatoes,
green beans. Any vegetables you have at home would work well in this recipe! You can grill the sausages if you prefer, rather than frying them.
Swap pork sausages for veggie/vegan sausages or chicken thighs.