Name: Spicy Italian-style stew with cauliflower and parsnip mash
Total time: 3300 s
Yield: 4
Ingredients: 1 pack mushroom sausage; 1 red onion; 1 carrot; 1 red pepper; 2 stick celery stick; 1 bunch thyme; 1 tin chopped tomatoes; 1 tin butter beans; 2 bay leaf; 1 tablespoon hot Calabrian chilli; 200 gram parsnip; 500 gram frozen cauliflower florets; 50 millilitre almond drink

Step 1

Heat a splash of olive oil in a large casserole over a medium heat. Add the sausages (1 pack) and brown on all sides. Remove from the pan, chop each sausage into four pieces and set aside.

Step 2

In the same pan, heat another splash of oil. Add the onion (1) , carrot (1) , red pepper (1) and celery (2 sticks) along with the thyme leaves (1 bunch) and a pinch of salt. Put the lid on, turn the heat down and cook for 10-15 minutes, stirring now and again, until very soft.

Step 3

Add the chopped tomatoes (1 tin) and butter beans (1 tin) along with the bay leaves (2) , Calabrian chilli (15 g) and some seasoning. Fill the empty tomato tin halfway up with water and add this too. Simmer for another 10-15 minutes, until the tomatoes have reduced. Add the sausages back in for the last 5 minutes of cooking time.

Step 4

Meanwhile, make the mash. Simmer the parsnip (200 g) in a pan of salted boiling water for 5 minutes. Add the cauliflower (500 g) and simmer for a further 5 minutes, until tender. Drain, stir in the almond drink (50 mL) and mash with a potato masher. Season to taste, then drizzle with a little extra virgin olive oil.

Step 5

Spoon the mash into 4 serving bowls and serve with the sausage stew.

Spicy Italian-style stew with cauliflower and parsnip mash

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