Step 1

Heat 1 tbsp olive oil in a large non-stick frying pan over a medium heat.

Step 2

Pierce the British Cumberland sausage (2 pack) with a fork, fry for 3-4 minutes until golden, then remove and place on a plate.

Step 3

In the same pan, fry the garlic (2 clove) for a minute, then add the chopped onion (1), carrot (and celery stick (2 stick). Season and cook for 5-10 minutes, until soft.

Step 4

Stir in the tomato purée (2 tablespoon) and cook for 30 seconds, then add the cannellini beans in water (1 tin), chopped tomatoes (1 tin) and vegetable stock (300 millilitre). Bring to the boil, then put the sausages back into the pan.

Step 5

Cover and simmer for 35-40 minutes, until the beans are tender and most of the liquid has been absorbed. Add a splash of water if the pan becomes too dry.

Step 6

Divide between serving dishes and finish each with a handful of the parsley (25 gram). Serve with the sourdough bread (4 slice).