As Storm Ashley batters parts of the UK, take shelter from the wet and windy weather outside with a lovely hot evening meal.
Better yet, the hotpot is super simple to put together and some of the tasty dish can be frozen to be enjoyed on another day.
The cook shares the sausage and red pepper hotpot recipe that makes enough for six people, meaning there’s could be enough left over for a lovely lunch.
Best paired with fresh green vegetables, such as peas and green beans, these can quickly be cooked just before serving.
Taken from Mary Berry’s Simple Comforts cookbook, here’s how to recreate the all-in-one pan meal.
Sausage and red pepper hotpot
- Serves: up to six people
- Prep: less than 30 mins
- Cooks in: 30 to 60 mins
Ingredients
- One tbsp sunflower oil
- Eight spicy pork sausages
- Four rashers smoked bacon, finely chopped
- One onion, sliced
- One red pepper, seeds removed and cut into large chunks
- One large carrot, peeled and diced
- One garlic clove, crushed
- 300ml chicken stock
- 400g tin chopped tomatoes
- Two tbsp sun-dried tomato purée
- Two fresh thyme sprigs
- 250g baby new potatoes, skin on, sliced into thick discs
- Salt and freshly ground black pepper
- Freshly cooked green vegetables, to serve
Method
Heat the oil in a large deep frying pan or casserole dish over a high heat. Add the sausages and fry until browned all over. Remove from the pan and set aside.
Add the bacon to the pan and fry for a few minutes until crisp; remove and set aside with the sausages.
Add the onion, red pepper, carrot and garlic and fry for five minutes over a high heat.
Add the stock, tomatoes, tomato purée and thyme and bring to the boil. Add the potatoes and season with salt and pepper.
Return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes.
Remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables are tender. Serve with freshly cooked green vegetables.
