To follow the rainbow bruschetta, here’s the main course. Really nice flavour to it and significantly quicker than a lot of casseroles!
Serves 2, 3 syns each
6 low fat sausages
2 tins chopped tomatoes
2 sticks of celery, chopped
2 carrots, chopped
1 onion, chopped
400ml vegetable stock
Chopped rosemary, 1 tsp
Chopped parsley, 2 tbsp
Preheat the oven to 180°C (fan).
Spray the sausages with Frylight and cook for 10-15 minutes. Meanwhile, pour the stock, parsley, rosemary, carrots, celery and onions into a casserole dish on the hob and season. Bring to the boil, reduce the heat and simmer for 5 minutes.
Once the sausages are cooked, cut diagonally and add to the casserole dish. Add in the chopped tomatoes and 2 tsps of sweetener.
Pop in the oven and cook for 10-12 minutes, then serve immediately.
From the SW website.