Creamy Sausage, Pea & Courgette Stew

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a medium-high heat

Peel and cut your shallot[s] into wedges

Once hot, add the shallot wedges to the pan and cook for 3-4 min or until slightly softened and beginning to caramelise

Whilst the shallots are cooking, cut your sausages into thirds

Once slightly softened, add the sausages pieces to the pan and cook for 3-4 min or until beginning to brown

Meanwhile, peel and finely chop (or grate) your garlic

Chop your waxy potatoes into quarters

Dissolve your chicken stock mix and Dijon mustard in 250ml [325ml] [425ml] boiled water – this is your mustardy stock

Once the sausages have browned, add the chopped garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min further or until the flour has dissolved

Reduce the heat to medium and add the chopped potatoes and mustardy stock with a generous grind of black pepper and cook, covered, for 20-22 min or until the potatoes are fork tender and sausages are cooked through (no pink meat!)

Whilst the potatoes are cooking, slice your courgette[s] lengthways, then slice on a diagonal into 1cm thick slices

Once the potatoes are fork tender, add the sliced courgette to the pan

Give everything a good mix up and cook, covered, for a further 4-5 min or until the courgette is tender with a slight bite

Once softened, add your blanched peas and soft cheese

Give everything a good mix up and cook, uncovered, for 1 min further – this is your creamy sausage, pea & courgette stew