Smoky Meat-Free Sausage & Bean Stew

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Roughly chop the meat-free sausages into bite-sized pieces

Add the chopped meat-free sausages to a lightly oiled tray and put the tray in the oven for 15-20 min or until cooked through and browned

Tip: Make sure the pieces have space between them!

Meanwhile, boil half a kettle

Peel and finely chop the brown onion[s]

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into rough bite-sized pieces

Peel and finely slice (don't chop!) the garlic

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

Once hot, add the chopped onion and pepper with a pinch of salt

Cook for 4-5 min or until softened

Tip: Add a splash more oil if your pan is looking a little dry!

Meanwhile, dissolve all the vegetable stock mix in 300ml [600ml] boiled water

Add the tomato paste – this is your tomato stock

Drain and rinse the butter beans

Once the onion and pepper have softened, add the sliced garlic, smoked paprika and ground cumin and cook for 1-2 min or until fragrant

Add the tomato stock and drained butter beans to the pan and cook, covered, for 7-8 min or until the sauce has thickened slightly

Add the cooked meat-free sausages to the pan and give it a good mix up

Season with a pinch of salt and pepper – this is your smoky sausage & bean stew

Whilst the sauce is thickening, add the ciabatta[s] to a baking tray and put the tray in the oven for 5 min or until warmed through

Carefully tear the warmed ciabatta[s] in half before serving

Chop the parsley roughly, including the stalks