JUST 5 IN­GRE­DI­ENTS

A su­per-easy, thrifty ver­sion of a warm­ing fam­ily favourite

BBC Good Food - - Inside - recipe CASSIE BEST pho­to­graph EMMA BOYNS

Easy sausage casse­role

Sausage casse­role

SERVES 4 PREP 5 mins COOK 50 mins EASY G

8 sausages

500g bag frozen mixed Mediter­ranean veg

2 x 400g car­tons toma­toes with gar­lic and onions 2 x 400g cans but­ter beans, drained

2 thick slices good, crusty bread

1 Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp veg­etable, olive or rape­seed oil in a flame­proof casse­role dish with a lid. Add the sausages and brown un­til golden all over, then trans­fer to a plate.

2 Put the frozen veg in the pan and cook for a few mins to thaw. Add the toma­toes, then half-fill one of the cans with wa­ter and pour into the dish. Add the beans, sea­son well and bring to a sim­mer. Place the sausages on top of the veg, cover with a lid and cook in the oven for 40 mins.

3 Heat 1 tbsp oil in a fry­ing pan. Tear the bread into small chunks or coars­ley grate it, mak­ing chunky crumbs. Fry in the hot oil un­til crisp. Serve the casse­role in bowls, topped with the bread­crumbs.

GOOD TO KNOW cal­cium • fo­late • fi­bre • vit c • iron

• 3 of 5-a-day

PER SERV­ING 690 kcals • fat 38g • sat­u­rates 11g

• carbs 52g • sug­ars 16g • fi­bre 13g • protein 29g • salt 1.6g

For this 5-in­gre­di­ent recipe se­ries, we as­sume you al­ready have store­cup­board sta­ples like oil and but­ter

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.