Spicy Criccieth Casserole

Feel the HEAT with my Spicy Criccieth Casserole



Ingredients

• 
  8 sausages – pre cooked- I use Cumberland
  3 green and red chilli’s – adapt if you prefer it a bit hotter or milder – this is fairly HOT
  2 squirts of lazy garlic or 2 cloves chopped
  1 yellow pepper
  12 cherry tomatoes
  12 mushrooms sliced 1 onion – red finely chopped OR buy 1 x bag of pre chopped
  1 carton (500g) of passata or 2 x tins of chopped tomatoes
  1 tin of spicy beans in sauce – Tesco do a taco bean tin!
  1 tin of Cannellini beans

Method

• 
  In a wok add a glug of oil, I have started using rapeseed oil but olive oil is fine too!
  Add the garlic, chopped chilli’s, onions, pepper (diced), mushrooms & tomatoes.
  Fry off for approx 5 minutes and the turn the heat down.
  Place the lid on the wok ( or a plate over the top if no lid) and cook out for another 5 minutes .
  keep an eye on it not burning as remember – you are cooking in a camper and the heat is harder to regulate!
  Dice the sausages up and add to the pan along with the passata /chopped tomatoes.
  Stir.
  Add the spicy beans & Cannelli beans.
  Stir again and leave to simmer for approximately 20 mins until all rich and gooey!
  
  An additional “ addition” is a small glass of red wine to the meal. This again is optional.
  I often don’t add it but drink it with the meal LOL.

This is really an autumnal meal but we have it in summer when the weather is not “ quite” as warm as it should be! Serve with chunks of crusty bread and of course ENJOY!



******* please note that I have uploaded an image of my latest Spicy Criccieth Casserole and I did actually throw 1/2 tin of cooked new potatoes (sliced) into the pot!!!*******