Classic Sausage Casserole

Halve, peel and thinly slice the onion, then remove the top and seeds from the peppers, and cut them into long, 1cm-wide slices. Peel and finely chop the garlic.

Heat a shot of olive oil in a large, deep frying pan over a medium-high heat and cook the sausages for around 5 minutes, until browned all over. Use tongs to lift them out of the pan and put onto a plate.

Add another shot of olive oil into the pan, then scrape in the sliced onions and peppers. Cook, stirring, for 10 minutes until softening and caramelising.

Add the chopped garlic and tomato purée and cook for 2 minutes, stirring regularly. Tip in the chopped tomatoes, chicken stock pot or cube, Worcestershire sauce and both cans of beans, along with the liquid from the cans. Bring to the boil and simmer gently for 20 minutes.

Nestle the sausages into the pan and simmer for another 10 minutes, turning the sausages halfway, until they’re cooked through and the sauce has thickened slightly.

Meanwhile, finely chop the parsley (stalks and all) and scrape into a bowl. Finely chop the red chilli ( remove the seeds if you prefer less heat), add to the bowl then zest in the lemon. Drizzle in another shot of oil and add a little salt and plenty of cracked black pepper. Mix well.

Season the casserole to taste, then spoon into bowls and serve with the chilli gremolata on top and garlic bread for mopping up.