(Makes 10-12 sausages)

2 tbsp olive oil, plus extra for frying

1 onion, finely chopped

3 garlic cloves, crushed

1 tsp thyme leaves

1 tsp finely chopped fresh rosemary leaves

1 x 400g tin black beans, rinsed and drained

6 sundried tomatoes in oil, drained

1 carrot, finely grated

200g smoked tofu, drained and grated

3 tbsp rice flour, sifted

Sea salt and freshly ground black pepper

Mixed root mash to serve


1. Preheat the oven to 200°C / 180°C fan / gas mark 6 and line a baking tray with parchment paper.

2. Put 2 tablespoons of oil into a pan and set over a medium heat. Sauté the onion for 8 minutes until soft and translucent, but not coloured. Add the garlic, thyme leaves and rosemary leaves and fry for another 2 minutes, until aromatic. Season to taste.

3. Put the black beans and sundried tomatoes into a food processor and blitz to form a rough paste. Remove to a bowl and stir in the onion mixture, carrot, tofu and flour. Season to taste.

4. Take 3 tablespoons of the mixture (around 75g) and mould it into a sausage shape, compacting it firmly with your hands. Repeat with the rest of the mixture to make 10-12 sausages.

5. Heat the remaining oil in a non-stick frying pan, over a medium heat, and fry the sausages for about 6 minutes, turning now and then, until golden. Transfer to the lined baking tray and roast for 10 minutes until cooked through.

Mixed root mash

Serves 4, as a side

3 carrots, roughly chopped

2 large sweet potato, roughly chopped

½ swede, roughly chopped

2 tbsp coconut oil

1 tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil add the carrots, sweet potato and swede and simmer for 20-25 minutes, until tender. Drain thoroughly and return to the pan with the coconut and olive oil. Mash to a rough mash consistency and season to taste with salt and pepper. Serve immediately.