Sausages and Smoky Bean Cassoulet

a) When the oven is hot, bake on the top shelf until the sausages are cooked through and the pepper is slightly charred, 16-18 mins.

b) Turn the sausages halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

a) Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the onion to the pan and stir-fry until softened, 5-6 mins.

c) Once the onion has softened, add the smoked paprika, ground cumin and half the garlic. Stir-fry until fragrant, 1 min more. 

a) Once fragrant, add the butter beans and the liquid from the tin, passata, red wine stock paste and sugar and water for the sauce (see pantry for both amounts).

b) Bring to a boil and season with salt and pepper.

c) Once boiling, lower the heat and simmer until thickened, 4-5 mins. 

a) Meanwhile, halve the ciabatta and lay onto a board cut-side up.

b) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

c) Add the ciabatta to the middle shelf of your oven and bake until golden, 4-5 mins.

d) Once thickened, add the baby spinach to the beans, a handful at a time until wilted and piping hot, 1-2 mins. 

e) When ready, stir in the charred pepper wedges and butter (see pantry for amount) through the beans until melted.