6 x Chicken Sausages

1 x Large Carrot

2 Peppers (1 Yellow / 1 Red)

1 x Onion

1 Large Handfuls of Spinach

1 x Beef Stock Pot

Paprika

Goulash Spice Mix (buy online)

Olive Oil

Water

Cooking Instructions:

1) Add a few tablespoons of oil to a frying pan and lightly fry the sausages until they are browned. Once they are cooked, remove them from the frying pan and place to one side

2) Boil 800ml of water in a small saucepan. Once the water is boiling, reduce to a low-medium heat, add the beef stock and stir well

3) Peel and chop the carrot into slices (see image above) and add it to the water. Cook for around 5-8 minutes

4) Chop the onion into small chunks and chop the peppers into 3cm squares

5) Lightly fry the onion and peppers for around 5-8 minutes. Mix in around 2 tablespoons of goulash spice blend and stir well. Whilst this is cooking, slice the sausages into thick bite sized potions (see image)

6) Add the sliced sausages back into the frying pan once the onions and peppers are cooked. Mix in a tablespoon of paprika, stir well and cook for another 3 minutes

7) Pour the carrot and stock mix into the frying pan and stir occasionally. Simmer on a low heat for 10 minutes. After 5 minutes (halfway) mix in a large handful of spinach

8) Once finished, serve in a large bowl and enjoy! The food will be piping hot so be careful