BEST EVER CURRIED SAUSAGES

SERVES 4 6

PREP AND COOK: 50 MINS 9 thin beef sausages (600g) 2 onions, halved, thinly sliced 2 large carrots (350g), halved

lengthways, thinly sliced 1½ tblsps mild curry powder ¼ cup fruit chutney

2 tblsps tomato paste

1 large chicken stock cube, crumbled

1 tblsp cornflour

1 cup frozen peas

Mashed potato, to serve

1 Heat a lightly oiled, large, deep, non-stick frying pan over a medium heat. Add sausages. Cook, turning occasionally, for about 8 to 10 minutes, or until browned all over and cooked. Remove. Drain on absorbent kitchen paper. Thickly slice diagonally.

2 Drain fat from the pan, wiping away any remaining with absorbent kitchen paper.

3 Lightly oil same frying pan. Heat over a medium to high heat. Add onions, and carrots. Cook, stirring for about 5 minutes, or until light golden. Add curry powder, fruit chutney and tomato paste. Cook, stirring, for 1 minute.

4 Return sausages to frying pan. Add stock cube and 1 litre (4 cups) water. Bring to a boil. Gently boil, stirring occasionally, for 15 to 20 minutes, or until carrots are tender.

5 Blend cornflour with 2 tblsps water in a small bowl until smooth. Add to pan with peas. Gently boil, stirring, for about 2 minutes, or until thickened. 6 Serve with mash.