Sausage, pumpkin and split pea casserole

A warming and filling casserole that is a complete meal.

Serves 3-4

Ingredients

• 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.

Method

1. Pre-heat oven to gas 2, fan 150, electric 160.
2. Fry off the sausages in some butter. Sear them on all sides and allow them to brown.
3. Add the onion, spring onions and garlic and cook for about 5 minutes until soft.
4. Add the dried herbs and rest of butter. Stir so combined and cook for 1 minute more.
5. Add the pumpkin, stir in and cook for 2-3 minutes at a higher heat. Stirring all the time.
6. Add white wine or cider vinegar — sir well.
7. Add honey, chopped tomatoes, chicken stock and split peas. (Preferably not tinned pulses but see later.)
8. Bring to boil, then place in oven for  2  – 2.5 hours until split peas are soft.
9. If using tinned pulses add them about 30 minutes before the end of cooking.

Season to taste and serve with steamed green vegetables!