Tuscan Sausage and Autumn Vegetable Stew

Step 1

Take a large, deep frying pan and set over a medium heat on the stovetop, add your olive oil and heat for a minute. Add your sausages and cook for 5 minutes, turning halfway through.

Step 2

When your sausages are starting to turn golden brown, add the onion, thyme and half a tsp salt and fry for 2 minutes. Add the garlic and fry for a further two minutes.

Step 3

Everything in the pan should be starting to turn golden brown so we can add our other ingredients. Add the passata, water, stock cube, beans, chilli flakes and sweet potato. Give everything a good stir and simmer for 25 minutes over a medium heat. Stir every 5 minutes to ensure that it’s not sticking.

Step 4

Check that the sweet potato is cooked through. If not, continue to cook for a further 10 minutes. You can either leave the sweet potato chunks whole or if you want a thicker stew, you can mash them up with a fork and then stir it through the stew.

Step 5

Add your leafy greens and cook for 5 minutes. Then, turn off the heat and check your seasoning. Add salt if needed and a good grind of pepper. I choose to remove my sausages, slice them and then add them back to the stew to be a little more ‘cheffy’ but it will be just as tasty if you pop a whole sausage in each bowl.

Step 6

Serve hot with big chunks of crusty bread.