Baked Cumberland Sausages

Pour the water for the couscous (see pantry for amount) and half the chicken stock paste into a saucepan and bring to the boil.

When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.

Meanwhile, when the sausages have baked for 10 mins, turn them and add the pepper to the tray. Drizzle with oil and season with salt and pepper. Roast for the remaining time, 10-15 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion and cook until softened, 4-5 mins.

Stir in the garlic and harissa paste. Cook, stirring, for 1 min.

Pour in the water for the sauce (see pantry for amount), tomato passata and remaining chicken stock paste.

Season with salt and pepper, stir in the sugar (see pantry for amount), then bring to the boil.

Reduce the heat and simmer, stirring occasionally, until the sauce has reduced by half, 5-7 mins.

Meanwhile, roughly chop the parsley (stalks and all).

Once the couscous is ready, fluff it up with a fork and stir in a drizzle of olive oil and half the parsley. Taste and season again if needed. 

Once the peppers are roasted, stir them into the harissa sauce, then taste and season if needed.