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This recipe almost got beaten to the finish line for this week’s edition by a decadent fondant swede dish, but the swede chunks were bathed in a frankly obscene amount of butter! So with healthy-start January in mind, instead we have this hearty meal in a pot from the always reliable thedoctorskitchen.com – but the seasonal swede from the box keeps its starring role.

Swede and veggie sausage one pot

Season: SpringWinter

Ingredients

1 tbsp olive oil

6 veggie sausages

500g swede, cut into 2cm chunks

200g leeks, cut into 2cm chunks

1 onion (100g) cut into chunks

3 cloves garlic, thinly sliced

2 roasted red peppers from jar (roughly 150g)

1 x 400g tin chopped tomatoes

1 tsp cumin seeds

2 tsp smoked paprika

1 tbsp tomato puree

1 tbsp red wine or balsamic vinegar

300ml veg stock

Salt and pepper

Method

Preheat the oven to 180C.

Put a large casserole dish on medium heat with oil then add sausages and cook for 5-10 mins until golden on the outside.

Remove sausages from the pan and set aside.

Return the pan to the heat with swede, onion, garlic, leeks, smoked paprika, cumin seeds and some salt and pepper.

Cook for around 5 minutes, before adding the chopped tomatoes, peppers, tomato puree, vinegar and 300ml vegetable stock.

Transfer the dish to the oven for 20-25 minutes until the sauce is thick and the swede is cooked through. Add the sausages and cook for a further 5 minutes to heat through.

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