Sausage Casserole

A simple, throw-together British one-pot: a tomato-and-bean stew with browned sausages, which mellows its flavours slowly.

1. Slice the sausages into rounds, and in hot oil, over a medium heat, brown them all round, until they take on a nice colour.

2. Add the diced onion and the pepper, and sweat them for a few minutes, until they soften.

3. Stir in the crushed garlic, and stir it for half a minute, until fragrant.

4. Pour in the passata and the meat stock, then add the drained tinned beans.

5. Covered, over a low heat, cook it together in 25-30 minutes, seasoning it with salt and pepper meanwhile. Serve it fresh and hot.

Tip: The longer it simmers over a low heat, the deeper and more melded its flavour becomes – reheated the next day it is even better.