Now autumn is here it’s definitely getting chillier so I love to make stews and soups in this weather. I have to hold my hands up here and admit that this recipe goes against my whole cooking criteria as it takes (a tad) longer than an hour from start to finish – sorry! But as its as easy as all my other recipes I feel its allowed to be on here!
This delicious sausage hotpot is ideal for older children or babies who can eat large lumps – its also perfect for adults too with a bit more seasoning and a slug of vin rouge. This is actually one of a very few dishes that all of the MMM family like so I make it quite often and use a variety of sausages. 

1 pack of sausages (Any meat works)

A glug of Olive Oil

1 large onion

400 tin of chopped tomatoes

200 g tin of baked beans (I use a reduced sugar and salt when I cook this for my kids)

2 tbsp tomato puree

2 cloves chopped garlic

6-8 mushrooms chopped

Stock made up with 1 cube (made in the empty tomato tin) – for my kids I use baby stock cubes or low salt ones.

Cup uncooked red lentils

Chop sausages into small pieces (really small for babies used to lumps and bigger pieces for older children) and brown in the olive oil. Roughly chop the onion then add to the pan and cook until soft. Add the chopped tomatoes, tomato puree, baked beans, garlic, mushrooms and stock and simmer for about 30 mins. Add the red lentils and simmer until lentils are cooked and the sauce nice and thick ( this takes about 30 minutes but it can be left much longer if you forget!).

I serve this with rice or mashed potato for my kids but if my husband and I are having it we just eat as is as its so filling It freezes beautifully and even Mr Fussy The Boy eats it!