Sausages and Smoky Beans

a) Halve the bell pepper and discard the core and seeds. Cut lengthways into large wedges.

b) add the pepper onto the sausage baking tray and drizzle with oil. Season with salt and pepper.

c) Bake on the top shelf until soft and slightly charred, 14-16 mins.

a) Halve, peel and thinly slice the onion.

b) Heat a drizzle of oil in a largesaucepan on medium-high heat. Add the onion to the pan and stir-fry until softened, 5-6 mins.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

d) 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 water from the tin, passata, red wine stock and sugar and water for the sauce (see pantry for both amounts).

b) Bring to a boil, 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 garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

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

d) Once charred, stir the bell pepper and butter (see pantry for amount) through the beans until melted.

e) Drizzle the honey (see pantry for amount) over the sausages and toss to coat.