Ingredients - Serves 4

8-10 Vegebangers - cooked in the oven
1 large onion
3 cloves garlic
2 fresh peppers
½lb mushrooms
2 medium carrots
1lb small potatoes
1 cauliflower
1 tsp dried sage
3 tbsp tomato pureé
2 tins choped tomatoes
½ pint dry cider
3 tbsp fresh parsley - chopped
3 tbsp sunflower oil

Method

• Chop the onion and sauté in a large pan with the oil and crushed garlic until good and soft.
• Meanwhile, put the oven on, gas mark 6, 200°C, 400°F
• Deseed and chop the peppers, add to the onions and stir in. Cook on for 5 minutes.
• Chop the mushrooms and add to the pan. Stir in and cook on for 5 minutes.
• Meanwhile, chop the carrots and boil, along with the potatoes, in a separate pan. If you are going to finish cooking the dish in the oven, don't fully cook the veg.
• Cut the cauliflower in to small florets and blanch lightly.
• Add the dried sage to the onion mix and stir in.
• Add the tomatoes, tomato pureé and cider and stir in.
• Add the cooked carrots, potatoes and cauliflower and gently stir in.
• Finally, chop the sausages and add to the pan along with the fresh parsley and stir in gently.
• Season to taste, bring to the boil and then simmer gently until everything is heated through.
• If you have more time to finish the meal off, don't fully cook the veg, mix everything in a casserole dish and then finish off in the oven at gas mark 5, 190°C, 375°F. for about 40 minutes.

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