Sausage casserole

Ingredients:

Sunflower oil spray

1 Red onion, peeled and cut into 8 wedges

150g Carrots, peeled and cut into batons

400g pack reduced fat pork sausages

1 leek, sliced

450ml beeg stock

2tbsp plain flour

200g runner beans sliced

Dash Worcestershire sauce

100g frozen peas

Freshly ground black pepper

Method:

1. Spray a thin coating of the sunflower oil spray on the bottom of a flameproof casserole and add the sausages.

2. Cook for 3-4 minutes, until browned all over.

3. Remove from the pan and set aside.

4. Add another thin coating of spray to the pan and tip in the onion, leek and carrots.

5. Cook for 3-4 minutes, stirring occasionally.

6. Sprinkle over the flour, then gradually add the stock, mixing well.

7. Return the sausages to the pan.

8. Stir in the Worcestershire sauce and some black pepper, cover and simmer for 15 minutes.

9. Add the beans and peas and simmer gently for 5 minutes