Sausage & Bean Stew

Take the butter out of the fridge so it can come up to room temperature. Preheat your oven to 220°C. Chop each sausage into five pieces. Put a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the sausage pieces. Cook, stirring occasionally, until they are nice and brown, 8-9 mins.

Add the onion and carrot to the pan with the sausages. Cook for 5 mins. Add the mushrooms, half the garlic, a pinch of salt and a good grind of black pepper. Stir together and cook until the mushrooms are browned, about 5 more mins.

Add the white wine vinegar to the pan and allow it to evaporate, 1-2 mins. Then add the flour and stir to distribute evenly. Cook for 2 mins. Pour in the water (amount specified in the ingredient list), along with the beef stock pot. Bring to the boil, making sure the stock pot has dissolved, then turn the heat to low and add the butter beans. Simmer for 10 mins, stirring occasionally.

Meanwhile, put the butter in a bowl with half the parsley and the remaining garlic. Season with salt and black pepper and mix together thoroughly. Tip: The best way to do this is to get stuck in and use your hands! Slice the ciabatta in half (as if you are making a sandwich) and spread the garlic butter over each half. Place on a baking tray and pop on the top shelf of the oven. Cook until slightly browned, 6-7 mins.