Smokey Sausage Stew

Brilliant on a cold wintery night! Can be adapted for the slow cooker too (6-8 hours on low).

3 Carrots 2 Onions 3 Stalks Celery 2 Cloves Garlic 2x400g Cans Chopped Tomatoes 10-12 good Quality Sausages 1 tbsp Wholegrain Mustard, A splash of Worcestershire sauce 1tbsp Smoked Paprika 150ml Chicken stock (1/2 stock cube) 1x400g Can Chickpeas - drained & rinsed (could use kidney beans or butter beans instead) Handful red lentils (optional but makes it nice & thick) Salt and pepper

• Grill (broil) all sausages on high til browned on the outside (they don't need to be cooked right through as they'll be cooked in the pot).

• In a large heavy based pot, cook the chopped carrot, onion, garlic and celery on low til soft (about 5mins).

• Cut sausages into bite-sized pieces then put in pot with vegetables.

• Add the chopped tomatoes, chicken stock, mustard, paprika, Worcestershire sauce and some ground black pepper. Stir.

• Cook on medium-low heat for about 1 hour 30 mins.

• Add chickpeas and lentils (optional) then cook for a further 30 mins.

• Season with salt and pepper and serve with crusty bread.

bon appetit