Sausage & Butterbean Stew

Cut each sausage into five pieces. Heat 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. Then add the mushrooms, half the garlic, the dried oregano, 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 it in. Cook for 2 mins. Then add 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 half the parsley in a bowl with the remaining garlic, the butter, a pinch of salt and a good grind of black pepper. Mix everything together thoroughly. TIP: The best way to do this is 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. Put bread on a baking tray and pop them in the oven. Cook until slightly browned, 6-7 mins.