Hot dinners for hybrid working

Need a hand with work-life balance? We’ve got dinner covered: slow-cooked as you WFH or thrown together when you step through the door

SLOW-COOKER SAUSAGE & BUTTER BEAN CASSEROLE

Serves 6

Takes 3 hrs 15 mins (or 2 hrs 15 mins in the oven)

Cost per serve £1.41

2 tbsp olive oil

454g pack 50% less fat Cumberland sausages

2 red onions, cut into wedges

2 celery sticks, trimmed and sliced

1 garlic clove, sliced

150g mushrooms, quartered

150g pack Tendersweet carrots

1 leek, trimmed and sliced

½ tsp crushed chillies

2 x 400g tins butter beans, drained and rinsed

400g tin chopped tomatoes

300ml red wine

1 chicken stock cube, made up to 800ml

10g fresh rosemary, leaves only

4 tbsp cornfour, mixed with 5 tbsp water green beans and crusty bread, to serve (optional)

1 Heat the oil in a heavy-based frying pan over a medium-high heat and fry the sausages for 6-7 mins, turning frequently, until golden. Transfer to a 2.5ltr or bigger slow-cooker using a slotted spoon.

2 Add the onions, celery, garlic and mushrooms to the pan and cook in the remaining oil for 4-5 mins over a medium-high heat, stirring occasionally, until beginning to soften. Transfer to the slowcooker with the carrots and leek.

3 Mix the remaining ingredients together in a bowl, then add to the slow-cooker and season well. Cook on high for 3 hrs or until thick and bubbling.

4 Spoon into bowls and serve with green beans and crusty bread to mop up the juices, if you like. Each serving contains

1 Heat the oil in a large saucepan over a high heat and squeeze the sausage meat out of its skins and into the pan in bite-sized pieces. Add the onion, celery and carrot, and cook for 3-4 mins until golden in places. Add the herbs, crushed chillies, balsamic vinegar, tomatoes, tomato purée and wine; stir well. Bring to the boil, then reduce the heat and simmer for 8 mins, stirring occasionally, until reduced and the sauce is thick; season well.

SPEEDY SAUSAGE RAGU WITH GNOCCHI

Serves 4 freeze sauce only Takes 15 mins

Cost per serve £1.58

2 tbsp olive oil, plus extra (optional)

454g pack 50% less fat Cumberland sausages

1 onion, sliced

1 celery stick, roughly sliced

1 large carrot, peeled and chopped

5g fresh oregano, leaves chopped

5g fresh rosemary, leaves chopped

½ tsp crushed chillies

2 tbsp balsamic vinegar

400g tin chopped tomatoes

400g tin cherry tomatoes

3 tbsp tomato purée

150ml red wine

500g pack gnocchi

10g rocket leaves, to serve Parmesan, to serve (optional)

2 Meanwhile, cook the gnocchi to pack instructions. Drain well, then stir into the sausage ragu. Serve garnished with rocket; scatter with grated Parmesan and drizzle with a little extra olive oil, if you like.

Each serving contains

Wine Match

Try this classic Chianti, £5.25* . It’s fruity and medium-bodied, bursting with bright cherry and blueberry flavours, with a long, juicy finish. *Price excludes Scotland and Wales