Step 1

Add olive oil to a large, heavy-based frypan and bring to medium-high heat.

Step 2

Add the sausages and cook to seal, turning every now and then. (approx 5 mins)

Step 3

Remove sausages from the pan and set aside, leave any fat or juices in the pan.

Step 4

Add remaining olive oil to the pan and heat to medium-high.

Step 5

Add onion and spice mix and cook, stirring for 2 minutes until aromatic.

Step 6

Add garlic and ginger and cook for a further 2 minutes.

Step 7

Add basmati and stir through the onion and spices to coat.

Step 8

Pour over warm stock and bring to a simmer.

Step 9

Place the sealed sausages back in the pan on top of the rice, along with the dried cranberries, then seal the pan with a tight-fitting lid and set to a low simmer.

Step 10

Cook for ten mins, then turn off the heat and allow the rice to sit covered for a further 5 minutes.

Step 11

Remove the sausages and slice each into four on an angle.

Step 12

Share the rice between four to six containers.

Step 13

Add the sliced sausages evenly across each container along with even amounts of the tomatoes and peas.

Step 14

Add half an egg per container for extra protein if you choose.

Step 15

Store until ready to use, then enjoy cold or warm.

Step 16

To reheat, add your sealed container to a microwave for around 2 minutes on high. You could also add the contents to a pan over medium heat on the stovetop with a tablespoon of extra liquid and cook gently until warmed through.