Known as "Swedish sausage dish" in Denmark - despite not seemingly originating from Sweden at all - this one is a classic known to all Danish children of the 80's and 90's, but every bit as delicious in the 21st century! This is a twist on the classic version, as we've added the unorthodox chicken and spinach, and of course served snack veggies on the side. The recipe is designed for two days, so remember to save half for tomorrow. Enjoy!

Directions

1. Peel the potatoes and boil until tender in salted water. Blanch with cold water to cool them, then cut into bite-sized chunks.

2. Chop the onion and cut the chicken into smaller pieces. Remember to wash hands and utensils when you're done. Sautée both in some olive oil until seared - not the hands and utensils that is, the onion and chicken!

3. Cut the sausages into bite-sizes like you did the potatoes. Add both, along with tomato purée, chopped tomatoes, half of the ketchup, milk, paprika and spinach. Let the lot simmer for 5-10 minutes, until warm throughout.

4. Season to taste with salt, pepper, and another dash of ketchup if needed, and serve with rinsed cherry tomatoes, cucumber and bell pepper cut into sticks for snack veggies.

5. Enjoy!

Tip

Tasks for kids in the kitchen: Let your kids help cut up the sausages and cooked potatoes. They can also cut snack veggies into sticks.

We've left out the traditional cream from our recipe, because we actually think it's lovely with just milk. But if you have a splash of cream in the fridge, you can supplement or replace the milk entirely with cream. And it's of course completely up to you whether it be the lean cooking cream, or the full fat party kind of cream!