3–4 medium carrots, around 300g/10½oz, peeled and cut into 2cm/¾in slices
600g/1lb 5oz medium floury potatoes, preferably Maris Piper, peeled and cut into 3–4cm/1½in chunks
1 medium onion, thinly sliced
400g tin chopped tomatoes
salt and freshly ground black pepper
1 tsp dried mixed herbs
2 tbsp vegetable or sunflower oil
3 tbsp tomato purée
200ml/7fl oz hot chicken or vegetable stock, made with 1 stock cube
12 chipolata sausages