A rich tomato and red onion gravy flavoured with lemony oregano and salty bacon is the backdrop for this luscious stew. Thickened with spinach then stirred with caramelised sausages and boiled potatoes, it awaits whatever you fancy serving it with; pasta, rice, crusty bread and green beans go well. It reheats perfectly, served with chives.
Serves 2-4
Prep 15 min
Cook 25 min
Ingredients
Method
Boil potatoes in their skin until tender. Drain, cool slightly and remove skin. Meanwhile, brown the sausages in 1 tbsp hot olive oil in a sauté or frying pan. Halve, peel and finely chop the onion and garlic. Place spinach on a plate. Transfer sausages to a fold of kitchen paper and wipe out pan. Heat remaining oil in pan, stir in onion and garlic and cook, stirring occasionally, over a medium heat for about 8 min until beginning to wilt. Add the bacon, increase heat slightly and cook, stirring often, for a few minutes until the fat begins to brown. Add oregano leaves, tomatoes and stock. Season lightly with salt, generously with pepper, adding a pinch sugar. Simmer for 5 min to thicken, add sausages, potatoes and spinach and simmer until the spinach is soft. Eat now or later garnished with finely snipped chives.
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