Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  40 minutes

British | Main

Ingredients

• 1 tbsp oil
• 6 sausages or 12 chipolatas
• 2 tbsp clear honey
• 1 tbsp dijon mustard
• 1 tin (400g) chopped tomatoes
• 300ml vegetable stock
• 1 tin (400g) butterbeans, drained
• 1.5 tbsp smoked paprika
• 1 tbsp mixed herbs
• 500g carrots, chunkily chopped
• Large handful of chopped spinach

Method

1. Preheat oven to 180C fan and lightly oil a baking tray.
2. Place the sausages onto the baking tray and cook for about 25 minutes until cooked and golden. You will need to turn them during cooking.
3. Mix honey and dijon mustard. Remove sausages from the oven drizzle the honey mustard all over the sausages, making sure they are well coated. Then pop them back in the oven for 5 minutes to get all sticky.
4. Whilst your sausages are cooking you can make the stew. Add your chopped carrots to a lightly oiled large pot (with a lid). Allow to cook for a few minutes before adding smoked paprika and mixed herbs. Coat the carrots and cook for about a minute.
5. Add the chopped tomatoes, stock and butterbeans, give it all a good mix then pop the lid on and cook for about 20 minutes till the carrots are cooked.
6. Remove the lid and allow to thicken up to your liking, this should take about 5 minutes.
7. Add the spinach and allow to wilt.
8. Add the sticky sausages and any of the sticky sauce from the baking tray to the stew and cook for a few minutes more. Then serve up.