MEET THE TWO NI SISTERS WHO LIVED ON FERMANAGH ISLAND AFTER JOINING HARE KRISHNA

SERVES 4

If you’re struggling to come up with delicious, easy meals to feed the family, then look no further than this tasty one-pot casserole. Packed with hearty veg, fresh greens and juicy sausages, it’s the perfect dinner for colder nights and great for making ahead and freezing for those evenings when you don’t have time to cook.

WHAT YOU’LL NEED

1 tbsp olive oil

8 reduced-fat pork sausages 1 onion, finely chopped

1 celery stick, finely chopped 1 carrot, peeled and finely chopped 2 garlic cloves, finely chopped 400g tin chopped tomatoes 400ml chicken stock (made up with ½ stock cube)

1 tsp smoked paprika

400g tin cannellini beans, drained and rinsed

100g sliced greens

METHOD

Heat the oil in a large, lidded nonstick frying pan or flameproof casserole dish over a medium-high heat.

Add the sausages and cook for five minutes, turning frequently, until browned all over. Remove from the pan and set aside on a plate.

Add the onion, celery, carrot and garlic to the pan. Cook over a medium-high heat for 10 minutes until softened and lightly golden.

Return the sausages to the pan along with the tinned tomatoes, stock and smoked paprika.

Season lightly and stir. Bring to the boil, then reduce to a simmer for 20 minutes until the sauce has thickened slightly.

Stir in the beans and greens, then cover and simmer for a further five minutes until the greens have softened.

Spoon into bowls and grind over some black pepper to serve.