Serves 2

112 potatoes, peeled and cubed
1 tbsp vegetable oil
6 villagers spicy sausages cut into chunks (ie: Spicy Sicillian, Madra Gras, Mexican Chorizo)
2 flat mushrooms, sliced
1 large handful of roughly chopped parsley
1 tbsp worcestershire sauce
200ml/714fl oz beef stock
1 handful of roughly chopped chives

1. Cook the potatoes in boiling salted water until soft and drain well.
2. Heat the oil in a wok or large frying pan and sauté the sausage chunks with the mushroom and a pinch of salt and pepper for 6-8 minutes.
3. Add the parsley, cooked potato, worcestershire sauce and stock and simmer for 4-5 minutes or until stock has reduced and thickened. Season to taste.
4. Stir in the chives and serve at once.