The idea of apples in a stew might sound silly but wow do they take this dish to the next level - by eating in season your veg will be more nutritious and will have less air miles and will also be better for the environment!
On a chopping board carefully cut the butternut squash in half and scoop out the seeds and pulp, chop into small bite size pieces, toss in 1 Tbsp of oil and a pinch of salt and roast in the oven on a baking tray, in an even layer for 20 minutes, until cooked through.
Cook the vegan sausages at the same time as the squash, following cooking directions on the pack.
Cut the leeks in half lengthwise and then roughly into semi circles, rinse in a colander to remove any sediment between the layers. Finely chop the garlic, chop the potatoes into bite size pieces, peel, core and chop the apples into small bite size pieces similar to the potato.
In a medium size non stick pan heat 1 tbsp oil over a high heat, add the leeks and garlic, a pinch of salt and reduce the heat to medium, cook for 3-5 minutes stirring occasionally.
Add the potatoes to the pan with ½ tsp salt and 1 tsp of the dried mixed herbs, mix well, then cover tightly with a lid, this will steam the veg and speed up the cooking, cook for 5-8 minutes, stir occasionally and add some stock if the veg begins to stick.
Destalk the kale by removing the tough fibrous vein in the middle of each leaf, give the kale a quick rinse and roughly chop before adding to the pan with the apples, chilli flake, a pinch of salt, the stock, 1 Tbsp tamari and 1 tsp of dried herbs, mix well, cover and simmer for a further 3- 5 mins
Chop the vegan sausages and add to the pot with the roasted squash and ½ tbsp of tamari, simmer for 5 mins. Serve with your favourite crusty bread for instant comfort!