Sausage Casserole

Heat the olive oil in a cassrole dish (or mist with cooking spray). Brown the sausages, turning frequently, over medium-high heat for 8-10 minutes or until nicely coloured. Set aside.

Cook the chorizo in the same pan until it starts to crisp up a little and release some of its spicy oil (leave out if making a slimming or veggie version).

Reduce the heat. Add the onions, garlic, salt, herbs and seasonings and pan fry, stirring constantly, for about 5 minutes.

Add the red wine vinegar and stand back - it will sizzle when it hits the pan and the strong smell may make your eyes water!

Stir in the peppers, cooking for a few minutes until softened.

Add the tomatoes, beans and stock and bring to a simmer.

Add the sausages back into the sauce until they are partially submerged.

Partially cover the pot and cook for 30-40 minutes, stirring occasionally, until the sauce has thickened.

Check the seasoning and add salt and pepper as needed. Garnish with plenty of chopped parsley and serve over mashed potatoes or rice.