Ingredients Checklist
- 8-10 pork chipolatas
- 1 small red capsicum, diced
- 1 small yellow capsicum, diced
- 2 red onions, peeled and cut into wedges
- 2 carrots, peeled and sliced
- 1 x 400g can cherry tomatoes
- 1 x 400g can white beans, drained
- 1 cup vegetable stock
- 2 tsp wholegrain mustard
- 4 stems thyme
- 1 cup frozen peas
Instructions
- Preheat oven to 180°C.
- Line a 20x30cm baking tray with baking paper.
- Randomly place chipolatas and prepared vegetables on the tray.
- Add cherry tomatoes and beans.
- Mix stock with mustard, add to the tray.
- Scatter with thyme leaves and cook uncovered for 20-30 minutes.
- Add the peas and rest for 10 minutes.
- Serve with a side of creamy mashed potato.
