So, I try to cook gluten and dairy free for LSH and Small Boy. I must confess with “the Foot” as it has now been fondly named, putting me out of action, or at least, supposedly resting it as much as possible, to reduce the swelling, meals have been a bit hodge podge. LSH has been playing chef, and doing beautifully, but at 11am this morning, I realised I had no idea what we would have for dinner.
Frozen sausages (I use Farmer’s Choice Gluten free pork sausages, they are really nice, and keep their shape well when cooked in a casserole)
800mls of good meat stock (or whatever you have to hand, I had some in the freezer but I also use jelly stock pot things, they work well and I buy the gluten free ones)
Small glass of red wine (to put in the casserole, not to drink, although was tempted)
4 carrots, cut into chunks, (I washed them, but didn’t peel them, this is a lazy recipe)
One onion, cut into chunks
2 cloves of garlic, roughly chopped (and peeled, it’s probably the fiddliest bit of the whole recipe)
Throw it all in the slow cooker, or casserole dish, and cook on high for 6-8 hours if slow cooking, (check your manual for times) and 4-5 on about 160 if in the oven. Stir it occasionally to make sure the sausages all cook evenly.
Serve with baked potatoes (which, if you want to make the best, crispy skinned, but fluffy on the inside potatoes, coat them in olive oil, and a little salt, put them in a 200 degree oven for 20 mins, then turn down to 180 for another 40)
Easy, peasy and very yummy! It may not look like cordon bleu cookery, but LSH didn’t complain and it goes down a bomb with the children too! You can add any veg you like parsnips, carrots, mushrooms… I just went with what I had to hand!