Stew with chipolata

Peel the potatoes and cut into 2 cm cubes. Heat two-thirds of the olive oil in a stir-fry stir-fry the stew vegetables 2-3 minutes. Sprinkle the ras el hanout over it and bake for another minute.

Transfer the potato cubes and the stock and bring to the boil. Smother the stew vegetables and potatoes gently in 15-20 minutes.

Brush the chipolata thinly with olive oil and fry in a hot grill pan in 6-8 minutes around brown and cooked. Turn them regularly.

Stamp the stew vegetables and potato to a smooth stew. Add salt and pepper to taste. Serve with the sausages on it and with mustard and / or piccalilly.