Slow-Cooked Pork Sausage & Veggie Casserole

• In a large ovenproof saucepan, heat a drizzle of olive oil over medium-high heat. • Cook pork, garlic & herb sausages until just browned, 2-3 minutes each side. • Transfer to a plate. TIP: If your pan is getting crowded, cook in batches for the best results!

• Return saucepan to medium-high heat with a drizzle of olive oil. • Cook celery and carrot until just tender, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. Stir in the water, gravy granules, chicken-style stock powder and sticky meat glaze. • Return sausages to pan, then cover with a lid or tightly with foil. Bake for 30-35 minutes. • Remove pan from oven. Uncover, then bake until slightly thickened, a further 5 minutes. TIP: If you don’t have an ovenproof saucepan, transfer mixture to a baking dish instead!

• While the casserole is baking, bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. Add the butter, the milk and grated Parmesan cheese. Mash until smooth. Season with salt and pepper. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled!

• When the casserole is ready, stir in baby spinach leaves until wilted. • Season with pepper.