Spicy sausage casserole recipe, submitted by Cheryl Walsh from Doncaster. She says "we went on holiday to Portugal, staying on a friend's boat, it was my turn to cook, I needed a one-pot dish, these were the ingredients we had to hand - and it's now my daughter's favourite dish."
20cm (8in) chorizo sausage, sliced into 1cm (1/2in) rounds
1 medium onion, finely chopped
1 clove of garlic, finely chopped
1 small bird's eye chilli, finely chopped (or a normal chilli if you don't like it too hot)
10-12 mushrooms, cut into quarters
1 large red pepper, chopped into pieces about 2cm (1in) square
1 large tbsp sun-dried tomatoes
8 Toulouse sausages
1 x 14oz tin chopped tomatoes
Sufficient good-quality Rioja red wine to cover all ingredients in pan
1tbsp tomato purée
Salt and pepper to taste
1 Fry the chorizo in a dry frying pan (don't worry about no oil as the chorizo will produce enough) until golden. Add onion, garlic, chilli, mushrooms, pepper and sun-dried tomatoes and sauté until soft.
2 Meanwhile, grill the Toulouse sausages until evenly brown. Add to the other cooked ingredients with the tinned tomatoes, pour over the wine until all the ingredients are covered. Stir in the tomato purée and cook on a medium heat until tender - about 20 minutes. Season to taste. Serve with potatoes - if you like, add to the casserole while it's cooking so they absorb all the flavour too.