A healthy and filling supper dish with lean sausages, tomatoes, beans, and vegetables.

A great make ahead meal for the whole family, don’t we all love meals to make today and eat tomorrow.

Serves 4

4 celery sticks, chopped

4 carrots, chopped

2 onions, chopped

1tsp lazy garlic

2 sprigs of rosemary, washed, leaves removed and chopped

Low – calorie cooking spray

2 x 400g tins chopped tomatoes

1 tbs tomato puree

300ml chicken stock

4 tbs red onion marmalade (I made my own low calorie version)

2tbs wholegrain mustard

1 tbs Worcestershire sauce

Salt and black pepper

800g can cannellini beans, drained and rinsed

8 skinny pork sausages, I prefer the skinny ones from Aldi

Small bunch of fresh parsley to garnish

Method

Preheat the oven to 180c, gas 4, 350f.

Spray a large, lidded saucepan with low – calorie cooking spray, add the celery, carrots, and onions, and cook over a medium heat for 10 minutes.

Add the tomatoes, tomato puree, chicken stock, red onion marmalade, wholegrain mustard, Worcestershire sauce, salt and black pepper, rosemary and cook for 10 minutes. Add the beans, give everything a good stir, and transfer the mixture to a large oven proof dish.

Spray a non – stick frying pan with low calorie cooking spray, over a medium heat. Add the sausages and cook for 15 minutes until golden brown.

Place the sausages onto top of the vegetable and bean mixture and place in the oven to bake for 20 minutes. Remove from the oven gently stir everything together and return to the oven for a further 20 minutes. Sprinkle with fresh parsley.

Serve with mashed potato and green vegetables.