
Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by prepping all of your veg. Roughly chop the potatoes, courgette and bell pepper into small pieces and slice the red onion into quarters.

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For
4
M
I
8
x
Thick Richmond pork sausages (or whichever brand you prefer)
800
g
Raw white potato
1
x
Red bell pepper

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Cook along with all of our recipes
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Per Serving
Calories
522kcal
Fat
21g
Carbs
61g

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Prep
10m
Cook
45m
Total
55m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by prepping all of your veg. Roughly chop the potatoes, courgette and bell pepper into small pieces and slice the red onion into quarters.

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
8
x
Thick Richmond pork sausages (or whichever brand you prefer)
800
g
Raw white potato
1
x
Red bell pepper

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
522kcal
Fat
21g
Carbs
61g

Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel