Caramelised Onion Sausages

Heat a splash of oil in a large ovenproof saucepan on medium-high heat. Add the onion and pepper. Cook until soft, 3-4 mins, stirring frequently. TIP: If you don't have an ovenproof pan, just cook in a normal saucepan then transfer to an ovenproof dish before the risotto goes in the oven. Meanwhile, pop the sausages in the oven and roast on the top shelf until golden and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

Meanwhile, add the tomato puree, garlic, smoked paprika and arborio rice to the pan with the onions and peppers. Stir to coat the rice in the mixture. Pour in the boiling water (see ingredients for amount) and stock powder. Stir to dissolve. Bring to the boil, cover with a tight fitting lid (or foil) then transfer to the oven and bake for 20-25 mins.

Meanwhile, fill a saucepan with water and put on to boil. We will use it for the green beans later. Grate the cheddar cheese and then halve the chilli lengthways, de-seed then finely chop. Keep to one side. Have a quick tidy up while you have time.

When the water comes to the boil, add 0.25 tsp of salt and the green beans. Cook until tender, 4-6 mins then drain in a colander. When the sausages are ready, remove from the oven and then carefully chop into bite-sized pieces. Keep warm, wrapped in foil. When the rice is cooked, remove it from the oven and mix in the green beans, the cheese and half the parsley. Taste and season with salt and pepper if needed.