This filling and tasty sausage cassoulet is a fantastic heart-warming autumnal family meal, I loved all the delicious and colourful vegetables which all work very well together.

If you do not have a slow cooker this recipe can very easily be cooked low and slow either on the top of the stove or in the oven.

Serves 4

Low – calorie cooking spray

2 onions, sliced

1tsp lazy garlic

½tsp lazy chilli

1 carrot, peeled and chopped

8 reduced fat sausages

500g maris piper potatoes, cut into chunks

2tsp dried rosemary

1tbs Worcestershire sauce

250ml reduced salt vegetable stock

Salt and freshly ground black pepper

400g can chopped tomatoes

400g can haricot beans in water, rinsed and drained

2 red eating apples, chopped

1tbs fresh parsley, chopped, plus extra to garnish

Method

Place a non – stick lidded saucepan over a medium heat. Spray the pan with low – calorie spray, add the sausages and cook until golden brown, remove from the pan and set aside.

Add the onions, garlic, chilli and carrots and cook for 5 minutes until softened.

Add the potatoes to the pan with the rosemary, Worcestershire sauce, and stock, salt and pepper and cook for 15 minutes until the potatoes are soft but not mushy. Add the sausages back into the pan.

Add the tomatoes, haricot beans, and transfer into a slow cooker, turn the setting to low and cook slowly for 2 hours.

Add the chopped apples and parsley pop on the lid back on and cook for another 30 minutes until everything is cooked through.

Serve garnished with parsley and lots of vegetables.