A great little cheat item I discovered last year was Knorr’s herb infusion pots – if like me you have limited space for growing herbs, they make a great little shortcut, adding lots of flavour and minimal effort! I even accidentally added one to a curry I made the other week after getting the coloured lids confused, fortunately it was still as delicious!
This an easy to prepare and make dinner for one, two or more – I froze a spare portion as like to have my own ‘ready meals’ for days when time or energy are in short supply!
2 smallish sweet potatoes, peeled and diced into 1cm cubes
500ml passatta/ sieved tomatoes
1 tsp English mustard
1 tsp smoked paprika
Knorr Herb infusion pot
1 courgette, diced into 1cm chunks
½ red pepper, sliced
1) Fry the onion and sausages for 10 minutes, until browned and the onions are soft and golden, adding more oil as necessary.
2) Stir in the sweet potato cubes, courgette and peppers, fry over a moderate heat for five minutes until just softening.
3) Stir through the stock pot and passatta, mustard and smoked paprika, cover and simmer over a gentle bubbling heat for about 15 minutes, add a splash of water if it looks a little dry. Test the potato using a sharp knife - if it pierces easily then its time to eat!
Serve with some nice carbs, I used groats and my home made chilli cheese bread but rice or mash would be equally good here. When I reheated one of the portions I grated over a cloud of grana padano, which was a delicious addition!