Lentil, bean & banger stew

£3.61

Hearty and nourishing, this stew is sure to banish the autumn chill.

SERVES 4 PREP 20min COOK about 45min

• 1tbsp olive oil

• 8 pork sausages

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 2 x 400g tins chopped tomatoes

• 400g tin lentils, drained and rinsed

• 2 rosemary sprigs

• 400g tin cannellini beans, drained and rinsed

1 Heat the oil in a large deep pan and fry the sausages until golden, turning every so often. Lift the sausages out of the pan, leaving any oil behind, and then set aside.

2 Add the onion to the pan and fry for 10min until softened, then add the garlic and fry for 1min. Stir in the tomatoes, lentils, rosemary and 200ml (7fl oz) water. Return sausages to pan, bring mixture to the boil and simmer for 20-25min, until sauce is thickened.

3 Stir in the cannellini beans, heat through and check the seasoning. Remove and discard the rosemary sprigs and serve with some crusty bread, if you like. PER SERVING: CALS 463; FAT 23g; SAT FAT 7g; CARBS 40g

FREEZE AHEAD Complete recipe but don’t heat once the beans are added. Cool, then transfer to a freezer-proof container, cover and freeze for up to 2 months. To serve, defrost overnight in the fridge and reheat to serve.

Total cost