SAUSAGE & SQUASH WITH GINGER & LENTILS
Step 1 Pre heat oven to 180’C/160’C fan/gas mark 4.
Step 2 Heat the oil in a large casserole pot over a medium heat and brown the sausages for 10 minutes, turning throughout to brown evenly. Remove the sausages to a plate.
Step 3 Turn the heat down and add the onion, celery, garlic, carrot and squash. Gently sauté for 10 minutes. Sprinkle over the spices, sugar and ginger paste and cook for a further minute.
Step 4 Turn up the heat and tip in the tomatoes, water, coconut milk and lentils and stir thoroughly. Allow to come to a gentle simmer (about 5 minutes) then stir in the sausages, spinach and butterbeans. Place the lid on the casserole and pop in the oven for 45 minutes.
Step 5 Serve in bowls. No accompaniment is needed.