- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 454g packet low-fat sausages, cut into big chunks
- 2 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can chopped tomato
- 1 tbsp tomato purée
- 1 tbsp bouillon powder (powdered stock)
- 1 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- good pinch of sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 4 medium floury potato, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 big handfuls shredded spring green
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
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Heat 1 tablespoon of the oil in a large saucepan and fry the sausage chunks until evenly browned. Remove from the pan and set aside.
Mix the remaining oil with the onions in the pan and cook over a high heat, stirring occasionally, for 5 minutes or until the onions are golden brown. Pour in the tomatoes, stirring in the bits from the bottom of the pan, then add the tomato purée. Fill the can up with water twice and pour the water into the pan. Sprinkle in the bouillon powder, paprika and sugar and plenty of salt and pepper. Stir well and bring to the boil.
Tip the potatoes into the pan, cover and simmer for 10 minutes, stirring occasionally.
Drop in the shredded greens and sausages and gently heat for 5 minutes or until the greens are tender. Taste for seasoning before serving.