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2 tbsp vegetable oil

6 pork sausages chopped into bite-sized pieces

1 onion roughly chopped

1 carrot roughly chopped

1 celery stick roughly chopped

1 red pepper roughly chopped

3 garlic cloves roughly chopped

2 thyme sprigs

1 heaped tbsp Cajun spice mix

1 tsp sweet smoked paprika

400g can chopped tomatoes

300ml beef stock

400g can kidney beans in chilli sauce

crusty bread (to serve)

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1. Prepare the onion, carrot, celery and red pepper and set aside.

2. Mix garlic, thyme, Cajun spice mix and paprika and set aside.

3. Cut sausages.

4. Heat 1 tbsp of the oil in a large flame-proof casserole dish on a medium heat. Carefully lower the sausages into the pan (you may have to do this in batches so you don’t overcrowd the pan). Cook on all sides for 4-5 mins, or until deeply golden. Remove from the pan and set aside on a plate – you’ll finish cooking them later.

5. Combine the prepared onion, carrot, celery and red pepper to the pan. Cook with a pinch of salt for 15-20 mins, stirring regularly until caramelised and golden around the edges.

6. Tip in the mixed garlic, thyme, Cajun spice mix and paprika, and cook for 3-4 mins.

7. Pour in the canned tomatoes, stock and beans. Bring to the boil, then return the sausages to the pan. Cook for 30 mins on a medium heat until slightly reduced and bubbling.

8. Serve with crusty bread.

To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted, turn the heat up to medium, stirring often, until piping hot.