Ingredients

1 packet of sausages, cut into one inch pieces 1 brown onion, chopped 1kg potatoes, peeled and diced 1/2 Sweet heart cabbage, finely shredded (or use any spring greens like kale or green cabbage finely shredded) Oil or butter Stock cube (optional);

Method

1. Heat a large pan to a medium heat, add butter or oil, ten gently cook the onion without colour 2. Once the onion is soft, add the sausages and cook for approximately 4 to 5 minutes while stirring 3. Add the potatoes, boil a kettle and cover the potatoes with water. Increase the heat, bring to the boil, and reduce heat to a simmer, then cook for 15 to 20 minutes 4. When potatoes are cooked, add stock cube and shredded greens, and continue to cook until soft. While cooking, add more water if you feel that it is getting to thick 5. Any leftovers can be consumed later -- just add more water, as when cooled the stovies will thicken. Recipe by David Cameron, Head chef at Randalls, as featured in the Jersey Evening Post, Family Meals for a Fiver series, 21 January 2023 *Prices correct at time of print