Description

This all-in-one hotpot brings together the flavours of honey, mint and wholegrain mustard in a sweet-and-savoury gravy for sausages, potatoes and carrots. This is delicious and family-friendly.

Ingredients

Scale

Spray oil

1 red onion, finely chopped

8 reduced-fat pork sausages, each cut into 6 pieces

2 garlic cloves, crushed

large handful mint leaves (about 20g/3/4 oz), finely chopped, plus extra to serve

2 tablespoons red wine vinegar

2 tablespoons honey

1 tablespoon light soy sauce

1 litre (1 3/4 pints) hot beef stock

2 teaspoons wholegrain mustard

3 tablespoons tomato puree

450g (1 lb) baby potatoes, halved (or quartered if large)

300g (10 1/2 oz) carrots, peeled and cut into matchsticks

salt and pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 220°C/200°C fan (425°F), Gas Mark 7.

Spray a flameproof casserole dish with oil and fry the onion and sausage pieces over a high heat for 5 minutes, constantly stirring (don’t worry if the sausages break a bit, this will help thicken the gravy).

Add the garlic, mint, vinegar, honey and soy sauce to the pan and stir-fry for 2 minutes, coating the sausage and onion and reducing the liquid slightly. Pour in the hot stock, stir, then add the mustard and tomato purée and mix to create the gravy.

Add the potatoes and carrots, season with salt and pepper, bring to the boil, then transfer to the middle shelf of the oven (uncovered) and cook for 40 minutes.

Give everything in the pot a thorough stir, then serve with mint scattered over the top.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: One pot
Method: easy
Cuisine: British