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Lentil Dhansak
Cauldron Lentil Dhansak is made with red lentils, vegetables and green chilli, using a special blend of Bengali spices
Ingredients
Cumberland Vegetarian Sausages
- 1 pack Cauldron Cumberland or Lincolnshire Sausages
- 4 red onions cut into wedges
- 1 courgette, chopped
- 1 yellow pepper deseeded and chopped
- 400g tin chopped tomatoes
- 250ml vegetable stock
- 2 tbsp fresh basil plus extra for garnish
- 6 slices French stick
- 1 tbsp low fat cream cheese with herbs
- 1/2 tbsp butter
- 1 garlic clove crushed.
Roasted Sausages & Mediterranean Vegetables with Garlic Toasts
- Serves 3
- /5 difficulty
- 40 minutes
Smarten up your sausages with this comforting and healthy midweek meal.
Method
- Pre-heat the oven to 200°C/400°F gas Mark 6. Cook the onion, courgette and pepper in a roasting tin for 20 minutes.
- Reduce oven temperature to 180°C/350°F/ Gas Mark 4. Add the sausages to the roasting tin, pour over the tomatoes and stock, add the basil and season. Cook for a further 20 minutes.
- When the sausages are nearly cooked mix the cream cheese, butter and garlic together. Toast the bread lightly on each side, spread with the cheese and grill for a further minute.
- Serve the sausages scattered with a handful of torn basil leaves along with the garlic toasts.
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