Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions
Prep:5 mins
Serves 4
2 tsp vegetable oil8 good-quality pork sausages2 red onions, cut into wedges1 garlic clove, crushed2 tbsp Moroccan spice mix or ras el hanout100g soft pitted date, roughly chopped400g can chopped tomato175ml hot beef stock1 tbsp cornflourmashed potato, to serve
STEP 1In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.STEP 2To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.STEP 3Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.
