Sausage Stew

Halve, peel and thinly slice the red onion into half moons. Peel and grate the garlic (or use a garlic press). Drain the cannellini beans in a colander and rinse under cold water. Grate the cheddar cheese into a small bowl and add the panko breadcrumbs. Season with black pepper and set aside. Slice the goat's cheese into eight rounds.

Halve the ciabatta lengthways and put on a baking tray, cut-side up. Put half the garlic in another small bowl and add the olive oil (amount specified in the ingredient list). Season with salt and black pepper. Mix well, then spoon over the cut-side of the ciabatta. Pop your baking tray on the top shelf of your oven and bake for 12 mins. When done, remove from the oven and wrap in foil to keep warm.

When the sausages are nicely browned, add the onion to the pan and cook until soft, 3 mins. Add the remaining garlic and cook for one minute more. Next, add the chicken stock pot, tomato passata and cannellini beans. Pour in the water (amount specified in the ingredient list), stir to combine and simmer until reduced by half, about 10 mins.

Preheat your grill to high. When the sauce in your stew has reduced by half and is nice and thick, stir in the baby spinach and cook until completely wilted, 2 mins. Check the seasoning and add some salt and black pepper if you like.