Cowboy bangers and beans

Harlequin squash can be used in any recipe calling for a versatile vegetable but Hugh Fearnley-Whittingstall’s bangers and mash will go down a treat. This recipe is from his newest book, River Cottage Comfort Food: Best Loved Favourites Made Better for You.

Ingredients

·      1tbsp olive oil or vegetable oil

·      6 butcher’s sausages

·      1 large or 2 medium onions, sliced

·      1 medium-hot chilli, chopped and deseeded

·      1 large or 2 medium carrots, chunkily chopped on the diagonal

·      3 celery sticks, chunkily chopped

·      250g squash, peeled, deseeded and chunkily chopped

·      700g passata

·      2 tbsp English mustard

·      1 tbsp soft dark brown sugar

·      1 tbsp cocoa

·      2 tsp smoked paprika

·      1 garlic bulb, halved through the equator

·      2 bay leaves

·      1 sprig of thyme (optional)

·      2 x 400g tins of beans (borlotti, kidney or butter), drained

·      Sea salt and black pepper

Method

Heat the oil in a large and flameproof casserole dish over a medium heat. Add the sausages and cook for 5-10 minutes to get some colour and firmness. Snip each sausage into 3 or 4 pieces and return to the casserole dish.

Add the onion, chilli, carrot, celery, and squash. Cook for a further 10 minutes, stirring often, to soften the vegetables.

Add the passata, mustard, brown sugar, cocoa, paprika, bay, thyme if using, seasoning, and tinned beans. Pour on enough water to cover everything and bring to a simmer.

Reduce the heat, cover and cook for 30-40 minutes or until all the veg is tender.

Taste and add more salt and pepper if needed. Then serve.