This recipe was an absolute godsend at university. Aside from the slightly time-consuming process of chopping a ton of veg (which is a lot easier if you club together), this is an easy one pot wonder that can feed a crowd and provide a vitamin hit while remaining on a tight budget. Because it bubbles away for a while, it means that if you’ve got some sorry looking veg at the bottom of your fridge it’s so easy to use up those last bits and adapt to whatever you’ve got in.
It’s important that you use some half-decent fat sausages in this, Wall’s just won’t do. For spending that little extra bit of cash, you’ll get such a meaty and herby flavour that makes this that little bit special.