VEGGIETASTIC

 Hello ladies and gents this is the Viking telling you that today we are talking about

 'All-change casserole'

Ingredients

• 1 tbsp vegetable oil
• 8 Tesco Plant Chef Meat-Free Cumberland-style Bangers
• 1 onion, sliced
• 2 garlic cloves, crushed
• ½ tsp ground cumin
• ½ tsp ground coriander
• 400g tin chopped tomatoes
• 400g tin haricot beans, drained and rinsed
• ½ vegetable stock pot
• 1 tbsp mango chutney
• 250g frozen butternut squash
• 125g spinach
• 15g fresh parsley, chopped

Directions

1. Heat the oil in a large, shallow casserole dish set over a medium heat. Add the bangers and cook for 3-5 mins until lightly browned all over. Remove from the dish and set aside.
2. Add the onion to the dish and cook for 5 mins until softened. Stir in the garlic, cumin and coriander and cook for 1 min more.
3. Add the tomatoes, beans and 350ml boiling water. Stir in the stock pot and the mango chutney. Bring to the boil, then reduce the heat and simmer for 5 mins.
4. Return the sausages to the dish along with the squash; cover and cook for 10-15 mins more until the squash is cooked through. Stir in the spinach and cook until just wilted. Sprinkle with parsley before serving.

Freezing and defrosting guidelines

• In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. 

and as always have a chilled day from the Viking