Sausage, Chicken and Vegetable OnePot (serves 3)
1 white onion, diced
7 garlic cloves, roughly chopped
¼ tsp dried mint
½ tsp fennel seeds
1 tsp smoked paprika
600ml chicken stock
½ red pepper, diced
½ green pepper, diced
1 courgette, sliced thickly
1 tin cannellini beans, drained and rinsed
100g roasted butternut squash
3 cooked sausages, diced
100g leftover roast chicken, diced
1 tsp cornflour, mixed with a little water
Salt and pepper to taste.
1. Fry the onion, garlic, mint, fennel seeds and smoked paprika for 8 minutes. Add the chicken stock, peppers, and courgette, and cook for a five minutes, stirring occasionally.
2. Add the beans, roasted squash, cooked sausages and chicken, and continue cooking on a medium/high heat for 10 minutes, stirring occasionally.
3. Stir in the cornflour mixture, and cook for a further 5 minutes, stirring often, until sauce has thickened. Season to taste and serve.