Unusual combination but surprisingly delicious: sausage, beetroot, mint. This is a straightforward stew but these robust flavours make it a fab one-pot meal. Takes about an hour (but you have loads of spare time once it's started cooking), serves 3.
In a big deep pan that has a lid, heat up two tablespoons of olive oil on a medium heat. Bung in the sausages and get them frying. The sausages should start to brown nicely fairly quickly.
Put the kettle on. Peel the potatoes and chop them into big chunks. Stir the sausages occasionally while you're doing this, but don't worry too much. Peel and chop up the garlic and add that to the sausages, stirring around.
Add the potatoes to the pan, then add enough boiling water to just cover. Add the thyme. Stir all around a bit, then put the lid on, turn the heat down, and leave it to bubble gently for 30 minutes.
Take the pack of cooked beetroot, open it, pour any spare beetroot juice into the pan, chop the beetroot roughly into big chunks and add it to the pan. Wash the mint leaves then tear them up roughly and throw them into the pan too. Stir all around (some of the sausages might break, don't worry), turn the heat up a bit, and let this all bubble for another 15 minutes. Add a bit of black pepper if you like.
By the end the potatoes should be very soft and starting to thicken the mixture up a bit - they should pretty much collapse when you prod them with your serving spoon. Dish it up.