Bonfire bangers & beans

• vegetable oil↗3 tbsp tbsp
• onion↗1

  finely chopped

• celery↗2

  sticks, finely chopped

• rashers streaky bacon↗4

  chopped

• tomato purée↗1 tbsp tbsp
• 2 x 400g cans chopped tomato g
• dark brown sugar↗2 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• thyme↗

  sprigs

• Worcestershire sauce↗2 tsp tsp
• 2 x 400g cans cannellini beans g

  rinsed and drained

• red peppers↗2

  deseeded and chopped

• herby sausages↗ g
• parsley↗

  leaves, chopped, to serve (optional)

Step-by-step instructions

1. 1

   Heat 2 tbsp oil in a large flameproof casserole. Add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook, uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.

2. 2

   Meanwhile, heat oven to 190C/170C fan/ gas 5. Toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes (see 'Goes well with'). Can be made up to 2 days in advance and reheated in a low oven or on the hob.