I use a slow cooker (crock pot in the USA) and start it off early in the morning. After 8 hours or so it's just about right and if you make double you can freeze half to reheat for another day.
The ingredients for this, you could add chopped carrots, I didn't bother this time,
and of course, the sausages, browned a little for extra flavour. These are from Evergreen Farm, who have a stall at Totnes Good Food Market
And a sauce made from tomato puree, herbs, garlic, ketchup and passata.
Chop all the veg, and the sausages into chunks,
then mix everything together in the pot.
It's that simple. Just leave it on low setting for 8 hours, give it a stir if you remember.
And the new?
Well if you look at my Pinterest board you'll see a recipe for roasted chickpeas. I didn't have all the bits for this one so I just followed it with Smoked Paprika.
Here are the coated peas before cooking,
and here they are after 40 minutes at 200°C.
Crunchy on the outside but soft and fluffy inside.