This is a quick and easy recipe to prepare in advance and either pop in the slow cooker or in the oven on a timer. Rich and satisfying it is also free of Milk, Soya, and Eggs.

450g good

quality Sausages

2 tins of Baked Beans, (Own brand work well, with more sauce but less salt and

sugar)

1 Large onion chopped

1 Handful of frozen peas

60g Vegetable suet

1 tsp Dried Mixed Herbs

1 tsp Dried Sage

100g Self Raising Flour

4 tbsp Water

into bite sized pieces, if not leave whole, and brown in a frying pan on a

moderate heat, add the sliced onions to the pan and reduce the heat to soften them slightly. Remove from the pan

and drain on kitchen paper if needed. Place the sausage and onions into a casserole dish

and add the beans and peas, stir well. Meanwhile mix the herbs with the flour and suet,

add the water, mix well and form into golf ball sized pieces. Drop into the top

of the casserole, cover and place in the oven at 180°C for 40 mins, after this

time remove the lid and place back in the oven for a further 10 mins to brown

the top of the dumplings if desired. Serve with Jacket Potatoes,  fluffy mash or warm granary bread if you don't mind the carbs - or for something lighter used steamed baby corn and carrot batons.