Turn sausages into a one-pot meal with this great idea. Packed with vegetables, in a rich tomato sauce, there are also beans and lentils – full of flavour. The topping is simple but you could add a little grated cheese as well – it is up to you.

Ingredients

• 4-6 thick beef sausages
• 1 large onion, peeled and sliced
• 2 tsp minced garlic
• 2 small parsnips, peeled and sliced
• 2 carrots, peeled and sliced
• 2 stalks celery, sliced
• 400 gram can tin whole peeled tomatoes
• 2 cups chicken or vegetable stock
• 1/4 cup brown lentils
• 1/4 cup chopped parsley
• 400 gram can red kidney beans, well drained

Topping

• 1 cup fresh breadcrumbs
• 1/2 cup chopped parsley

Method

1. Heat a dash of oil in a large lidded frying pan or flame-proof casserole and brown the sausages on all sides. Set aside.
2. Add onion and cook until just soft. Add the garlic, parsnips, carrot and celery, tomatoes, stock, lentils, parsley and cover. Simmer gently for 30 minutes or until the lentils are soft. Season with salt and pepper.
3. Slice sausages and add to the dish with the kidney beans. Transfer to an ovenproof dish. Sprinkle over breadcrumbs and parsley. Cook at 180°C for about 20 minutes until the crumbs are crisp.