Celebrity chef Brian Turner shows some simple ways to spice up meals with some of his terrific Tabasco recipes.
What you'll need
1 tbsp olive oil
12 pork sausages
115g smoked bacon
1 onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
225g dried haricot beans, soaked in water overnight
225g canned chopped tomates
225g carrots, peeled and cut into 1cm dice
850ml chicken stock
Salt and freshly ground black pepper
225g potatoes, peeled and cut into 1cm dice
1tbsp Tabasco Pepper Sauce
2 tbsp chopped fresh parsley
Preheat the oven to 180°C/gas 4/350°F. Heat the olive oil in a casserole, put in the sausages and colour all round, about four minutes. Take out and keep to one side.
Cut the bacon into large strips and colour in the oil in the casserole, about three-four minutes. Add the chopped onion and garlic, and turn down the heat.
Add the drained soaked beans, the tomato, carrots and stock and bring back to the boil. Season.
Add the sausages, put a lid on the casserole, and cook in the preheated oven for 40 minutes. Add the potatoes to the hotpot and add Tabasco, stir and put back in the oven with the lid off. Cook for another 20 minutes.
When cooked, take out, sprinkle with parsley and serve. Instead of the parsley, you could mix 175g diced bread croutons with two tbsp of chopped fresh parsley and 115g grated Cheddar cheese and sprinkle over the hotpot when it is cooked.