Prep: 20mins, Oven: 45mins, Cost: £0.61 per portion, Serves: 4.

8 sausages

3 potato’s, diced

3 carrots, chopped

1 leek, chopped

1 tin chopped tomato’s

1tbsp tomato purée

2 vegetable stock cubes

1pt boiling water

2tbsp olive oil

Salt

Pepper

In a deep pan, fry up the sausages in olive oil for about 10mins then set aside in a dish.

Reduce heat & use the remaining oil in the pan to cook the leek for 5mins. Add tomato purée, salt, and pepper, and mix well. Add the potato’s & carrot, and turn for 5mins until well coated. Add chopped tomato’s & vegetable stock, and bring to the boil, stirring regularly.

Empty pan into casserole dish & oven cook at 160•c (fan) for 45mins or until potato & carrot are just soft enough.

Served with home baked bread & Welsh salted butter.