Lunch

Herby Sausage Jambalaya

15 prep, 35min cook

Serves 5

Ingredients

400g Lincolnshire sausages

1 tsp vegetable oil

1 onion, peeled and chopped

2 garlic cloves, peeled and crushed

1 tsp mild chilli powder

2 tsps ground turmeric

225g easy cook brown rice

450ml pork stock

1 x 400g can chopped tomatoes

Ground black pepper

3 whole cloves

5 spring onions, chopped (reserve some green tips for garnish)

1/2 red pepper, seeded and chopped

100g button mushrooms, quartered

1 courgette, halved lengthways then sliced diagonally

Method

Heat the oil in a large saucepan and cook the sausages over a medium heat until browned. Remove from the pan and keep to one side. When cool enough to handle, cut each sausage in half.

Meanwhile, add the onion, garlic, chilli powder, turmeric and rice to the pan and cook until the rice is opaque. Add the stock, chopped tomatoes and pepper. Bring to the boil, cover and simmer for 20 minutes.

Add the sausages and the remaining ingredients and continue to cook, uncovered, for a further 10 minutes or until the liquid is absorbed. Sprinkle with the green tops of the spring onions before serving.