Creamy Sausage Stew

Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and slice the shallot into thin half moons. Peel and grate the garlic (or use a garlic press). Cut the chestnut mushrooms into thin slices. Cut the broccoli into florets (small trees!). Finely chop the chives.

Pop the cardamom pods in another large saucepan with the water for the rice (amount specified in the ingredient list). Add a pinch of salt and the basmati rice and bring to a boil. Pop on a lid, reduce the heat to low and cook for 10 mins. After 10 mins, remove the pan from the heat. Leave the lid on and set aside for a further 10 mins. The rice will finish cooking in its own steam.

Meanwhile, add the mushrooms to the (now empty) frying pan. Cook for 5 mins then add the shallot. Cook until the shallot is soft and caramelised, another 5 mins. Add the garlic and cook for 1 minute more. TIP: If the kids don't like mushrooms, fry them in a another pan and serve them separately for those who do. Add the water for the stew (amount specified in the ingredient list) and the chicken stock pot. Stir to dissolve.

Return the sausage pieces to the pan and add the peas. Lower the heat to medium. Simmer for 5 mins then stir in the crème fraîche. Bring the stew back to a boil, then remove from the heat. Stir in the chives, taste and add salt and black pepper if you feel it needs it.