Slow cooker sausage and carrot stew

Chutney is the secret ingredient in this simple but delicious stew, giving the sauce a rich and fruity flavour. Make sure you get the sausages nice and brown before you add them to the slow cooker, as they won’t take on any more colour as they simmer.

Ingredients

Serves: 4

Ready in: 6-8hrs

• 2 tbsp olive oil
• 400g pack Co-op pork sausages
• 2 onions, sliced
• 2 sticks celery, sliced
• 5 medium carrots, chopped into 2-3cm chunks
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1½ tbsp flour
• 450ml chicken stock
• 2 tbsp chutney – we used classic Branston pickle
• Mashed potato and steamed greens, to serve

Method

1. Heat 1 tbsp oil in a large frying pan over a medium-high heat, then add the sausages and cook for about 10 mins, turning, until well browned all over. Transfer to the slow cooker.
2. Add the remaining oil to the frying pan and turn the heat down to low. Add the onion and celery and cook for 5 mins until softened, then stir in the carrots and dried herbs.
3. Stir the flour into the pan and cook for 1 min, then add the stock and chutney, stirring well to get any sticky bits from the bottom of the pan.
4. Tip everything into the slow cooker. Set to low and cook for 6-8 hrs (or high for 3-4 hrs) until rich and saucy. Serve with mash and greens.