Fruity Pork Casserole
- 3 Tbsps olive oil
- 8 Pork sausage (thickly sliced)
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 red pepper (chopped)
- 4 potatoes (thinly sliced)
- 2 Sweet potato (cut into small chunks)
- 4 zucchini (thickly sliced)
- ⅔ cup Red wine
- 3 cups tomato passata
- 1 tsp sugar
- ½ tsp paprika
- 14 ozs canned chickpeas (garbanzo beans)
- 8 Date (split in half)
1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Bowl, 1 Whisk, 1 Salad spinner, 1 Small knife
Heat the oven to 180°C (160° fan) 350°F gas 4.
Heat 1 tablespoon oil in a flameproof casserole dish and brown the sausage slices. Add the onion, garlic and red pepper and cook until just softened. Remove and set aside.
Heat the remaining oil in the dish and brown the potato slices, sweet potatoes and courgettes. Add the sausages, onion, garlic and pepper to the dish and season with salt and pepper.
Pour in the wine and passata and stir in the sugar and paprika. Cover and cook for about 30 minutes until the vegetables are tender.
Add the chickpeas and dates and cook for a further 10-15 minutes until piping hot.