Sausage, Red onion and Pepper Hotpot (serves 2-3)
5 cooked pork sausages, sliced
1 tbsp vegetable oil
2 large red onions
6 cloves garlic, finely chopped
1 large yellow pepper, seeded and sliced
1 tsp mixed herbs
200ml red wine
200ml beef stock
1 generous tablespoon spiced date chutney (or your preferred chutney)
800g potatoes, peeled and finely sliced
40g butter, diced
Salt and pepper to taste
1) Preheat the oven to 180C. In an oven proof dish/casserole, Fry the onions, garlic, peppers and mixed herbs in the vegetable oil for 10 minutes.
2) Add the cooked sausages, red wine, stock and chutney, and cook on a medium heat for a further 20 minutes, stirring occasionally. Season the sauce to taste. Layer the sliced potatoes on top, season with salt and pepper, and dot with the diced butter.
3) Put a lid on the dish and bake in the oven for 1 hour 10 minutes. Remove the lid, and heat under the grill for about 5 minutes, or until the sliced potato topping has gone golden and crispy. Serve, with your vegetables of choice.