When I was a child I can distinctly remember my mum making lots of casseroles using her pressure cooker. I can also remember the first time I really became aware of herbs. It was when I found a leaf in my dinner! I asked my mum what it was all about and she explained to me that it was a bay leaf which helped to add to the flavour. Thanks to my mum, I also have a love of home-cooked food and enjoy making lots of different dishes using the collection of herbs I have.
Schwartz is a name that is synonymous with herbs, spices, and seasonings and the company was established way back in 1889 by William Schwartz, the son of a German immigrant, in Halifax, Canada. It is a logo that I recognise and a name that I trust. You will find my herb carousel in the kitchen mainly stocked with their products. When they asked me to come up with a recipe using their bay leaves or oregano, I decided to make a recipe which included both.
Most Sundays are roast days for us but I have also started to include casseroles ever since I got my new multi-purpose slow cooker from Ross at Christmas. It is so easy as you just place all the ingredients in and just let it cook. Have no fear though! If you do not possess a slow cooker then it is just as easy to use a casserole dish and place it in the oven for an hour!
- 8 sausages
- 4 large potatoes
- 4 carrots
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 tsp Schwartz oregano
- 400g can chopped tomatoes
- 400ml vegetable stock
- 1-2 Schwartz bay leaves
- Place the garlic and onion into the slow cooker. Chop the sausages in half, cut the potatoes into quarters and chop the carrots. Add these into the slow cooker.
- Then add the tomatoes, oregano, bay leaves and finally the stock and then stir.
- Place the lid on and leave to slow cook for around 4 hours on high (6 on low).
- Serve with peas or crusty bread.
This post was written in collaboration with Schwartz