Crumble half the stock cube into a mug
and top up with boiling water. Stir until
dissolved. Heat the oil in a frying pan, then
fry the onion and sausage pieces for 5 mins
until the meat is browned, but not cooked
through. Tuck the vegetable chunks around
the sausages and onions, season well with black pepper and salt to taste,
then add 4 tbsp of the stock.
Cover the pan with a lid or large piece of
foil, making sure there are no gaps at the
edges. Turn the heat to medium and leave
for 25 mins until the veg are tender and the
sausages cooked through. Stir at the end of
cooking time – the veg will have caramelised
against the bottom of the pan and almost all
of the cooking liquid will have been absorbed.