This lovely smoky sausage stew is another easy winter one-pot wonder which always goes down well with friends and family alike. I love the versatility of this dish. It’s the ultimate comforting bowl-food that’s great for lunch or supper and yet feels special enough to dish up to friends for casual entertaining. And plenty of sneaky hidden veg for the kids! It can be made in advance, and freezes really well. Serve it up with some good crusty bread or mashed potato and steamed greens or a nice green salad.

 Serves 6

Ingredients

Olive oil

12 good quality pork sausages

150g chorizo

1 sprig rosemary

1 large red onion

1 large carrot

2 sticks celery

150ml white wine

1 tbsp smoked paprika

2 tbsp tomato puree

300ml chicken stock

400g can chopped tomatoes

400g can cannellini beans

Method

Preheat the oven to 140. Put a large casserole dish on the hob on a medium heat and add good glug of olive olive. Add the sausages to the pan and gently fry until browned all over, then remove the sausages from the pan to a plate, and drain most of the fat from the pan.

Slice the chorizo into small rounds. Thinly slice the onion, and chop the carrot and celery into small chunks. Add the chorizo,  veg and rosemary to the pan, then pour in the wine. Turn the heat down, put the lid on the pan and gently simmer for 10 minutes, stirring regularly, until the veg begins to soften. Remove the rosemary from the pan, then add the smoked paprika and tomato puree and fry for a couple more minutes.

Return the sausages to the pan, and add the stock and canned tomatoes, then bring to a gentle simmer.

Transfer the dish to the oven for two hours. Check it every now and again and skim off some of the oil from the dish. After the two hours is up, drain and rinse the beans, add them to the casserole dish, and return it to the oven for another half an hour. Allow it to rest for a few minutes, then skim off the oil from surface again.

Serve up with mash and greens or crusty bread and a nice green salad.