Prepare vegetables by slicing onion, peppers and carrots into batons. Its best to keep them roughly the same size, if possible.
Fry sausages for a minute or two to brown skin in a little oil and remove from pan. Add a little more oil if required to the same pan and fry the onions, peppers and carrots until softened. Try not to brown the veg.
Once softened, add the cayenne pepper and paprika and stir. Slice the leeks and add to the pan, and cook for a minute.
Re-add the sausages, add the vegetable stock and tinned tomatoes and simmer for a further 15-20 minutes until all the veg is soft and sauages cooked through. Once cooked, reduce heat, season to taste, and mix the arrowroot with water before adding to stew a bit at a time. Thicken to preferred consistency.
Start conservatively with the cayenne pepper at first, and taste at the end. More can be added depending on your desire for heat. Do not continue cooking too long after arrowroot is added to maintain desired consistency. Best served with white rice.
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