A warming and filling casserole that is a complete meal.
- 50g butter for frying.
- 6 gluten free, high meat percentage sausages. (like Debbie & Andrew’s, The Black Pig Farmer.)
- 1 x onion, sliced.
- 6 x spring onions, finely chopped.
- 4 x cloves of garlic finely chopped or crushed.
- 1 teaspoon dried thyme.
- 1 small pumpkin (no bigger than a bowling ball), peeled, seeded and chopped into bite sizes.
- 1.5 tablespoons white wine or cider vinegar.
- 1 teaspoon organic honey.
- 390g chopped tomatoes.
- 700ml hot chicken stock (500ml if using tinned pulses).
- 200g dried split peas or a large tin of pulses.
- Salt & black pepper.
- Pre-heat oven to gas 2, fan 150, electric 160.
- Fry off the sausages in some butter. Sear them on all sides and allow them to brown.
- Add the onion, spring onions and garlic and cook for about 5 minutes until soft.
- Add the dried herbs and rest of butter. Stir so combined and cook for 1 minute more.
- Add the pumpkin, stir in and cook for 2-3 minutes at a higher heat. Stirring all the time.
- Add white wine or cider vinegar — sir well.
- Add honey, chopped tomatoes, chicken stock and split peas. (Preferably not tinned pulses but see later.)
- Bring to boil, then place in oven for 2 – 2.5 hours until split peas are soft.
- If using tinned pulses add them about 30 minutes before the end of cooking.
Season to taste and serve with steamed green vegetables!