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Ingredients 3 Carrots 8 Sausages Drizzle Olive Oil 1 Onion 1 tsp mixed herbs 1 tbsp plain flour 500ml Beef stock 400g Chopped Tomatoes 410g Tin Kidney beans | Preparation 1) Preheat oven to 200 degrees. 2) Place sausages and carrots into a roasting tin, drizzle over olive oil and mix. Roast for 30 mins. 3) While roasting, heat 1 tbsp oil in a large saucepan and cook the onion for 5 minutes, until soft. Stir in the mixed herbs and cook for a further 2 minutes. 4) Stir in the flour, then gradually add beef stock. Bring to the boil. Add the tomatoes and simmer for 10 minutes. Add the kidney beans and simmer for a further 10 minutes. 5) Spoon the sausages and roast carrots into the saucepan and gently combine. |