Hinchliffe's Farm

1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed casserole dish or pan over medium heat.

2. Add the sausages and cook for about 8-10 minutes, turning occasionally, until browned all over. Remove the sausages and set them aside.

3. In the same pan, add the remaining 1 tablespoon of olive oil. Add the onions, carrots, celery, and red pepper. Cook for about 5-7 minutes until softened and starting to brown.

4. Stir in the garlic and cook for another 1-2 minutes until fragrant.

5. Stir in the tomato purée, smoked paprika, and dried thyme. Cook for 1 minute, stirring constantly, to release the flavours.

6. Add the chopped tomatoes, chicken stock, bay leaf, and Worcestershire sauce. Stir well, then bring to a boil.

7. Return the sausages to the pan, along with the drained cannellini beans. Stir everything together.

8. Reduce the heat to low, cover, and let the casserole simmer gently for 25-30 minutes until the sausages are fully cooked and the sauce has thickened.

9. Stir occasionally and check seasoning, adding salt and pepper as needed.

10. Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve hot with mashed potatoes, crusty bread, or over rice.