Step 1

Preheat the grill to a medium heat. Peel and roughly chop the shallot and start to fry in a large frying pan with a shot of oil to soften. Prick the sausages to stop them bursting as they cook and line them up on a baking tray.

Step 2

Grill them for 10-15 minutes, turning occasionally until they are golden all over. Wash and chop the celery and add to the pan with the shallot, frying for 2 minutes.

Step 3

Cube the chorizo and toss in with the onion and celery to cook for 2 minutes.

Step 4

Splash in the wine and allow to bubble. Open and drain the chickpeas, before adding to the pan with the tinned tomatoes.

Step 5

Stir and simmer the sauce until the sausages are cooked. Chop the fresh parsley and mix into the cassoulet with salt and pepper to season.

Step 6

Serve the sausages on a generous mound on the chickpea and chorizo cassoulet.

Step 7

Serves 2