Here is an easy, child-friendly meal that seems to appeal to nearly everyone. It’s hearty, it’s simple and, with the wide range of sausages available these days from both butchers and supermarkets, you can adjust the flavour alittle according to your choice of sausage.
5ripe roma (plum) tomatoes, roughly chopped
400g (14oz) tinned chopped tomatoes
2celery stalks, sliced
1carrot, peeled and diced
2leeks, white part only, rinsed and finely chopped
Preheat the oven to 180°C (350°F). Put the fresh and tinned tomatoes in a flameproof casserole dish, along with the celery, carrot, leek, garlic, thyme, rosemary, wine and barley.
Prick the skins of the sausages with a fork and then sear them in a frying pan over high heat until they are browned all over.
Cut the sausages into bite-sized pieces and add them to the casserole dish. Pour in 250ml (9fl oz/1cup) water and gently stir everything together. Cover with a lid and cook in the oven for 1½ hours. Scatter with the chopped parsley and serve with warm crusty bread.