I’ve decided in this – the second week of October – to accept that Autumn is our current reality. Freshly laundered clothes will no longer dry in a matter of hours, beer gardens are cancelled until further notice, darkness reigns on the way too and from work but, most importantly, the le creuset is back on top of the cooker and ready to make me feel better.
You’ll have to excuse the potentially poor formatting in this recipe, I’m in between laptops and using the app but wanted to get it out into the world before I forget. It’s a quick, cheap, easily repeatable vegetarian meal – and I know that’s what you come to me for.
2 carrots / 4 potatoes / 1 onion / 1 leek / 4-8 vegetarian sausages / 1 litre stock / 2 heaped tbsps plain flour / 1 heaped tsp soft dark brown sugar / 1 heaped tbsp marmite
Cook sausages according to pack instructions (I use Quorn frozen, 18 mins at 180)
Peel and roughly chop the carrots, onions and potatoes into medium chunks (see pictures if you’re not sure on what ‘medium’ should look like). Cut leek down the middle to wash (they can get mud and grit almost through to the centre) then roughly chop those too.
Put a heavy based saucepan or casserole dish on a high heat and add 1-2 tbsps oil (rapeseed, olive, vegetable, whatever you have).
Add all the vegetables and the flour, and cook for a couple of minutes.
Add stock and stir to ensure flour has dissolved into it, then add marmite and sugar.
Bring to a boil and simmer for 25 minutes, adding the sausages as soon as they’re finished in the oven.