Slow Cooker Sausage Casserole

1. Fry the onion and celery in the oil over a low heat for about 5 minutes.

2. Then add the onion & celery into the slow cooker. 

3. Now fry the carrots & chipolatas together, letting the carrots soften and for the chipolatas colour to turn golden/brown.

4. Transfer the carrots and chipolatas to the slow cooker.

5. Now add the sweet potato and tomatoes.

6. Put the purée in the frying pan and add 250ml boiling water, stir it around so it can pick up an last bits of flavour, and then add to the slow cooker.

7. Add the herbs (Thyme & Rosemary), the stock cube and some pepper. 

8. Serve with Green Curly Kale, season to taste.