Hearty Sausage & Baked Bean Hotpot With Minty Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Slice your potatoes (skins on) into thin discs

Add the sliced potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid, with a drizzle of olive oil over a medium-high heat

Once hot, use scissors to chop your sausages into thirds into the dish and cook for 5-6 min or until beginning to brown

Peel and chop (or grate) your garlic

Peel and finely dice your red onion[s]

Strip your mint from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Drain and rinse your cannellini beans

Once slightly browned, add the diced onion and chopped garlic and cook for 2-3 min or until slightly softened

Once slightly softened, add the drained cannellini beans with your tomato paste and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add 300ml [400ml] [500ml] boiled water to the dish with your Henderson's Relish, soy sauce and chicken stock mix

Season with a pinch of sugar and salt and mix it all together – this is your sausage and bean filling

Top the sausage and bean filling with the sliced potatoes and sprinkle over your dried thyme

Put the dish in the oven, lid off, for 20-25 min or until the potatoes and sausages are cooked through (no pink meat!) – this is your hearty sausage & baked bean hotpot

Tip: Cooking for kids? Leave out the dried thyme or only use a little!

When the hotpot is almost ready, reboil a kettle

Add your blanched peas to a pot, cover them with boiling water (just enough to cover them), bring to the boil over a high heat and cook for 1 min or until they're warmed through

Once ready, drain and return to the pot, then stir through a small knob of butter with the chopped mint

Tip: Cooking for kids? Leave out the fresh mint!