Our group executive chef, Andrew MacKenzie, has shared with us this delicious easy one pot dinner recipe for all the family to enjoy.

Don't forget to take a picture of your creation and share on social media using #CWHRECIPE or email

We will be announcing a weekly winner who will be invited to a personal cookery session with Andrew at East Sussex National Resort when we reopen.

We will also be sharing your pictures across our social media and on our website. Good luck and happy cooking!


1 tablespoon olive oil
8 good quality pork sausages (Toulouse or Sicilian works well)
2 carrots, halved lengthways and sliced
2 onions, finely chopped
2 tablespoons of red wine vinegar
2 x 410g cans of mixed beans in water, rinsed and drained
400ml of chicken stock from a stock cube
100g frozen peas
2 tablespoons of dijon mustard


Heat the oil in a large pan.
Fry the sausages for about 6 minutes, turning occasionally, until brown on all sides, then remove to a plate.
Tip the carrots and onions into the pan, cook for 8 minutes, stirring occasionally, until the onions are soft.
Add the vinegar to the pan, then stir in the drained beans.
Pour over the stock, nestle the sausages in with the beans, then simmer everything for 10 minutes.
Then scatter in the frozen peas, cook for 2 minutes more until heated through, then take off the heat and stir in the mustard.
Season to taste. Served scooped straight from the pan and enjoy!