Ingredients:

1. 400g of sausages
2. 1 tbsp olive oil
3. 1 onion finely chopped
4. 1 small red and 1 small yellow bell pepper, sliced
5. 1 tbsp tomato paste
6. 1 low salt stock cube
7. 1 small stick of celery
8. 3 garlic cloves peeled and crushed
9. 400g can of chopped tomatoes with herbs (or use plain tomatoes and add 1 tsp of dried Oregano or dried basil)
10. Small handful of cherry tomatoes
11. Basmati or brown rice – 1KG Basmati rice

Recipe:

Heat the oven to 200˚C. Cut the sausages into even sized 1 inch pieces then put on a baking tray and put in the oven to brown. Take out and set aside once cooked, draining and blotting away any residual fat. Meanwhile in a large ovenproof casserole dish, heat the oil and sauté the onions for five minutes until lightly browned. Add the rest of the vegetables, tomato paste, stock cube, tinned tomatoes and garlic and cook for a further five minutes. Stir in the cooked sausages and return to the oven for 10 minutes to heat thoroughly. Meanwhile, cook the rice according to the instructions, then drain and set aside. Mix the rice and sausage mixture together before serving