Sausages, vegetables, and then more sausages

On Wednesday night I arrived home to many delicious smells. Jac had cooked a yummy dinner of chicken sausages, oven-baked chips and oven-baked pumpkin sprinkled with sesame seeds. All I had to do was put down my backpack, kick off my sneakers, pull on my comfy tracksuit pants and grab some cutlery!

Chicken sausages, oven-baked chips and oven-baked pumpkin sprinkled with sesame seeds

But there was more! She pulled out a casserole dish from the bottom tray of the oven and revealed a vegetable casserole, with mushrooms, cauliflower, zucchini, cabbage, onion and carrots. As usual, there’s no actual recipe, but I asked her how she made the dish, in case anyone is interested. She put raw mushrooms on the bottom of the casserole dish. The other vegetables (cauliflower, cabbage, zucchini, onion and carrots) were chopped up and fried up in the wok with garlic and worchestershire sauce. She then poured the fried vegetables into the casserole dish on top of the mushrooms. She made the broth using water and powdered mushroom gravy. The casserole dish of vegies and broth was put into the oven for as long as it took to cook the mushrooms. It was really quite tasty, and the worchestershire sauce gave the vegies a nice kick. I had a bowl’s worth of this dish along with my sausages, pumpkin and chips.

Vegetable casserole

And the following night for dinner, I had the leftover sausages and pumpkin, chopped into chunks, in a bowl of Heinz baked beans. Pumpkin and baked beans are a surprisingly good combination! I ate this with a couple of pieces of toast (some very seedy, grainy bread – probably good for me, heh).

Leftover sausages and pumpkin and Heinz baked beans

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