This recipe is spicy, tasty and easy to make. Mix up the sausage flavours and add any veggies you like to this dish.

• 700g mixed sausages (I used mini chorizo’s and regular pork)
• 1 onion, sliced
• 1 courgette, sliced into long slithers
• 1/2 red pepper, sliced (I used tinned)
• 1 tin plum tomatoes (400ml)
• bunch of fresh coriander

• CHILLI PASTE
• 6 chipotle dried chillies, soaked in a little hot water
• 2 tbsp. tomato puree
• 1 tbsp. red wine vinegar
• 1/2 tbsp. cumin powder
• 1 tsp. smoked paprika
• 3 large cloves of garlic, peeled
• handful of fresh thyme leaves
• 1 tsp. sea salt
• 1 tsp. black pepper

• Make the chilli paste by blending all of the ingredients along with the water the chillies have been soaked in. I soak them for about 15 minutes. Set aside.
• Heat the oil in a large frying pan/shallow casserole dish and brown the sausages on all sides. Remove with a slotted spoon and set aside.
• Add the courgette to the pan and brown a little before adding the onions and peppers. Cook for a few minutes then add the chilli paste.
• Add a little water to the blender and shake to get al of the paste out, add to the pan and mix well.
• Add the tin of tomatoes, then refill the can with water and add to the pan.
• Place the sausages back into the pan and mix well.
• Place into the oven for 20-25 minutes, the sauce should reduce in this time a little and the sausage will brown on the top.
• Remove from the oven check for seasoning and sprinkle over the coriander.
• Serve with rice and sides such as guacamole, sour cream and cheese.