A spicy dish packed with fragrant Indian spices. Serves 4.

You will need: 


2 tbsp olive oil

4-6 sausages cut into 1cm pieces

2 tsp cumin seeds

1 tsp ground turmeric

2 tsp fennel seeds

1 red chilli, finely chopped

½ tsp curry powder

2 medium onions, chopped

2 garlic cloves, crushed

2 tbsp tomato puree

225 g basmati or long grain rice

125 ml white wine, optional

600 ml strong chicken stock (use gluten free, reduced-salt stock cube or homemade stock)

Freshly ground black pepper

 

Preheat the oven to 190C/Gas 5.

Heat the oil in a large flame-proof casserole dish and add the diced sausages. Cook for about 5 minutes until they just start to colour.

 

Remove the sausages from the pan, add the spices, chilli and curry powder and cook for 2 minutes to release their flavours. Add the onions, garlic and tomato puree and cook gently for about 5 minutes, until softened.

 

Stir in the rice and mix well with the other ingredients until coated. Add the wine, if using, and stock and return the sausages to the pan. Season well with pepper, then bring to the boil, stirring all the while.

 

Cover the casserole with a tight fitting lid or foil, and cook in the oven for 14-16 minutes, or until the rice is tender.