- Preheat the oven to gas 7, 220°C, fan 200°C. Tip the celeriac and carrots into a large roasting tin, drizzle with 2 tbsp oil and roast for 40-45 mins until tender and golden at the edges. After 20 mins, cook the sausages on a baking tray to pack instructions.
- Meanwhile, heat 2 tbsp oil in a large saucepan over a medium heat. Add the almonds and fry for 5 mins or until golden and fragrant. Tip the almonds and their cooking oil into a large heatproof bowl and add the raisins, honey, oregano and vinegar. Stir well, then set aside.
- Add another 1 tbsp oil to the pan and fry the onions, celery and a pinch of salt over a medium heat for 10-15 mins until soft and starting to caramelise. Stir in the garlic, cook for 1 min more, then pour in the tinned tomatoes. Mix in the capers and the almond mixture and stir well.
- Stir in the roasted vegetables and cook for 5 mins to infuse the flavours, then spoon 1kg caponata mixture into an airtight container and set aside to use for the Carrot caponata spaghetti. Scatter the remaining caponata with mint leaves, if using, then season and serve with the sausages and mashed potato, if you like.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
Tip: Use your favourite veggie sausages to keep this recipe vegetarian, or choose a gluten-free variety to make it gluten-free.
Cook once, eat twice tip: Use leftovers from this recipe for our Carrot caponata spaghetti.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.