With a serving of four to six, this recipe takes less than 30 minutes to prepare and cooks in 30 minutes to one hour.

Ingredients 

One tablespoon sunflower oil

Eight spicy sausages

Four rashers smoked bacon, finely chopped

One onion, sliced

One red pepper, seeds removed and cut into large chunks

One large carrot, peeled and diced

One garlic clove, crushed

300ml chicken stock

400g tin chopped tomatoes

Two tablespoons sun-dried tomato puree

Two fresh thyme sprigs

250g baby new potatoes, skin on and sliced into thin discs

Salt and pepper

Method 

Start by heating the oil in a large deep frying pan or casserole dish over a high heat.

Add the sausages and fry until browned all over before removing them from the pan and setting them aside.

Next, add in the bacon to the pan and fry for a few minutes until crisp before removing it and setting it aside with the sausages.

After, throw in the onion, red pepper, carrot and garlic and fry for five minutes over a high heat.

Add the stock, tomatoes, tomato puree and thyme and bring to the boil. Add the potatoes and season with salt and pepper.

The last main step is to return the bacon and sausages to the pan, cover and simmer over a gentle heat for about 20 minutes.

After that time, remove the lid and simmer for another 10 minutes, or until the sauce has reduced a little and the vegetables you are paring the hotpot with are tender.

The hotpot can be made up to eight hours ahead and chilled in the fridge. When reheating, make sure the sauce comes to the boil. This also freezes well.