Honey & mustard sausage casserole

• vegetable oil↗1 tbsp tbsp
• pork or meat-free sausages↗8
• large onion↗1

  sliced

• carrots↗2

  or any other root veg, roughly chopped

• garlic cloves↗3

  finely chopped

• mixed dried herbs↗2 tsp tsp
• chopped tomatoes2 x 400g cans cans
• vegetable stock cube↗1
• honey↗1 tbsp tbsp
• English mustard↗1 tbsp tbsp
• spinach↗1 x 260g bag of bag
• mashed potatoes

  to serve (optional)

Step-by-step instructions

1. 1

   Heat the oil in a large, lidded pan over a medium heat and fry the sausages until browned. Reduce the heat to low-medium, add the onions and carrots, and cook gently for 5 mins until soft.

2. 2

   Add the garlic and dried herbs, then cook for 1 min. Stir in the chopped tomatoes, stock cube, honey and mustard. Turn up the heat to medium and bring to the boil. Reduce the heat to a simmer and cook for 30-40 mins, stirring now and then, until the carrots are tender and the sauce has reduced a little.

3. 3

   Around 5 mins before serving, add the spinach, in batches if necessary. Cover and cook for 5 mins, until wilted. Season with salt and pepper, and serve with mashed potato, if you like.