Set the mood for some outdoor dining.  Grab some colourful outdoor tableware and set your patio table.  Pour your favourite wine, light some candles and serve this summer casserole straight from the oven.  Add a mixed salad and fresh bread and you have a delicious meal.

Summer casserole with sausages
Serves 4-6

Ingredients
500gms lamb sausages
400gms new potatoes
1 medium onion chopped
100gms baby carrots
100ml stock
½ tsp fresh parley
Sprig fresh rosemary
Olive oil or vegetable oil for cooking
Salt and pepper

Method
Wash and scrub the new potatoes and carrots.
Cut the potatoes into bit size pieces but not too small so they will fall while cooking. 
If the carrots are small enough don’t cut them.  Summer carrots brighten up a casserole dish just as they are.  If the carrots are long cut them into pieces no longer than 5cm.
Add the oil to a pan and gently fry the potatoes, carrots and  onion for approx 3 minutes.  Remove from the pan, drain and place in an ovenproof casserole dish.
Add the sausages to the pan and fry on a medium heat for about 4 minutes until just turning brown.
Remove the sausages from the pan and place in the ovenproof dish.
Add the stock, parsley, and sprig of rosemary to the ovenproof dish.
Cook in a pre-heated oven on a medium heat for about 1- 1½ hours until cooked through.
Season to taste with the salt and pepper and serve the sausages immediately.

Serving suggestions:

Bread
Serve with fresh wholegrain bread and butter.  Choose from small individual bread rolls or a crusty loaf to slice or tear.  Serve the butter in a butter dish or impress your guests with a butter curler to create small decorated pats of butter.

Green beans
Serve with a good helping of green beans or mange tout.  Add a knob of butter and some chopped parsley.