Recipes

Ingredients

• 6 pork sausages
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 1 carrot, thinly sliced
• 2 celery sticks, sliced
• 1 yellow pepper, deseeded and chopped
• 1 red pepper, deseeded and chopped
• 415g can baked beans
• 400g can chopped tomatoes
• 1 OXO chicken or beef stock cube
• 2 tablespoons tomato puree
• Chopped chives or parsley, to garnish (optional)
• Salt and freshly ground black pepper

Method

1. Preheat the grill. Arrange the sausages on the grill rack and cook them for about 10 minutes, turning often, until browned. Set to one side.
2. Meanwhile, heat the oil in a wok or large saucepan, brushing it over the surface. Add the onion, carrot, celery and peppers and stir-fry over a high heat for 3-4 minutes.
3. Reduce the heat and add the can of beans, the chopped tomatoes and 300ml (1/2 pint) water. Crumble in the OXO stock cube and stir in the tomato puree. Simmer for 15-20 minutes, then slice in the sausages, cooking for another 2-3 minutes to heat them through.
4. Check the seasoning, then serve, garnished with chopped chives or parsley, if you like.

Cook's tip: Choose good quality pork sausages for the best flavour. If you're vegetarian, substitute vegetarian sausages instead and use an OXO vegetable stock cube.