Chipolata & Sweetcorn Stew

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Onion		1
Carrot		1
Garlic		1 clove
Chipolata sausages		1 pack
New potatoes		8-10
Chicken stock		200-300ml
Creamed corn		3-4 tbsp
Sweetcorn		1/2 cup
Miso (white)		1-2 tbsp
Milk & cream		as required
Broccoli		1/2
Salt & pepper		as required
Oil		as required

Method

Prep

8min

Cook

30min

Finely chop the onion and garlic and cut the carrot into small dice. Lightly boil the broccoli and break into florets.

Put some oil in a pan and fry the onions on medium heat. Add the carrots and garlic and fry.

Put some oil in a frying pan and fry the chipolata sausages on medium heat until browned all over.

Transfer the sausages to the pan at Step 2 and add the new potatoes (skin on) and chicken stock and bring to the boil.

Once boiled, turn the heat down to medium and simmer until the potatoes are cooked through.

Add the creamed corn and sweetcorn to Step 5 and simmer for 5 minutes. Add the miso and allow to dissolve. Add the broccoli.

Turn the heat down and add milk or cream and season with salt & pepper before serving.

I used these chipolata sausages this time.

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