Hearty Sausage Stew With Baked Potato

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Pierce the Maris piper potatoes a few times with a fork 

Rub the potatoes with salt then add them to a baking tray

Put the tray in the oven and cook for 60 min or until cooked through and crisp 

Tip: If you're in a hurry, microwave your potatoes for 10-15 mins or until cooked through!

Use the next 20 min to set the table, have a cup of tea or simply chill!

After 20 min, cut the Cumberland sausages into rough bite-sized pieces 

Peel and finely dice the brown onion[s]

Top, tail, peel and dice the carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sausage pieces and cook for 3-5 min or until browned all over 

While the sausage is cooking, boil a kettle

Once the sausage pieces are browned, reduce the heat to medium and add the diced onion and carrot with a pinch of salt and cook for 4-6 min or until softened 

Meanwhile, dissolve the Knorr chicken stock cube[s] in 150ml [250ml] boiled water 

Drain and rinse the cannellini beans

Once the onions and carrots have softened, increase the heat to medium-high and add the chicken stock, Marmite and cannellini beans with 1 tsp [2 tsp] sugar

Add half [all] the chopped tomatoes and cook 5-8 min or until reduced to the consistency of baked beans - this is your sausage and bean stew 

Transfer any remaining chopped tomatoes to a bowl, cover and keep in the fridge to use up to 3 days later

Grate the cheddar cheese