‘A super simple supper that I call a transitional casserole: perfect for early spring. It’s not that heavy I-need-the-warmth-and-carbs type, nor is it ‘oh no it’s too hot for stew’. I made mine with some local Farm Girl Sausages’ Dorset Pork with Wimborne Honey – small batch, locally reared and butchered sausages. I use basil and tomato sauce that makes it perfect for spring.’ – Lizzie
Serves 2 | prep 20 mins | Cooking 80 mins
Ingredients
- 1 packet sausages
- 1tbs sunflower oil
- 750g onion, celery, carrots and swede (use a mix of any veg), roughly chopped to equal bitesize pieces
- 1 glass red wine
- (use stock if preferred)
- 260g new potatoes
- 400g tin tomatoes
- 1 tablespoon pesto
- Fresh basil leaves
Method
- Fry the sausages in a frying pan with the sunflower oil until browned all over.
- Add the mixed vegetables to a roasting pan and pour a glass of wine (or stock) over and season. Cover with foil and cook at 190ºC/gas mark 5 until softened – around 30 minutes.
- In a jug, mix the tomatoes (break them up if they’re whole) and pesto.
- Add the sausages and uncooked potatoes to the roasting veg, and pour on the tomatoes/pesto mix. Tear the basil over the top. Mix well.
- Re-cover with foil, and place back in the oven for around 25 minutes.
- Stir the casserole, and put it back in the oven for a further 25 minutes.
- When the potatoes are tender the dish is ready to serve: this is great with some crusty bread.
Lizzie Crow is better known to most as Lizzie Baking Bird. From her tiny bakery in West Dorset, Lizzie creates an impressive range of sweet and savoury bakes, which you’ll find at Poundbury and Wimborne Farmers’ Markets, Bridport Market and the county’s food festivals and agricultural shows. A member of the Guild of Food Writers, Lizzie has won numerous Great Taste Awards. Find her on lizziebakingbird.co.uk
