Sausage, Sage and Sweet Potato Stew

Hot steaming stew to curl up with.

Ingredients:

4-6 Organic Reduced Fat Sausages

Small Knob of Butter

5 Shallots

2 Cloves of Garlic

Large Bunch of Fresh Sage

1-2 Peeled Sweet Potatoes

5 Carrots

1 Leek

1 Can of Butter Beans

1 Can of Chopped Tomatoes

Tsp of Fennel Seeds

Tsp of Mustard Seeds

Tsp of Dried Sage

Generous Splash of Cider or Cider Vinegar

Blot of Mustard

1 Chicken Stock Cube or Jelly Pot

1 Pint of Boiling Water

Generous Twist of Cracked Black Pepper

Method:

Fry the sausages in the largest pan you have until they have an even gold crispness all the way round. Then, set aside on a piece of kitchen towel.

Then, in the same pan, add quartered shallots, squashed garlic, sliced carrot and leek, dried fennel, mustard seeds, dried sage and the butter. Mix everything together on a medium heat, allowing all the vegetables to get a glaze of butter.

When the ingredients begin to soften, add roughly chopped fresh sage leaves, mustard and cider vinegar. Continue to cook for a further five minutes, then add the sausages, chopped sweet potato, butter beans, tomatoes, stock and just enough water to neatly cover the whole mix.

Bring the entire dish to the boil, adding lots of black pepper as you do so. Let it bubble for about two to three minutes, then bring it back down to a simmer and let it continue to cook on the lowest heat for about forty-five minutes to an hour. Alternatively you can place it in a pre-heated oven at 220C for an hour too.

Serve smoking and hot with a nice loaf of bread and butter.