Quick bites: Veg sausage and cannellini bean cassoulet

Recipe by Miguel Barclay, author of One Pound Meals.

You’ll need

3 frozen Linda McCartney’s Vegetarian Red Onion & Rosemary Sausages

Splash of olive oil

½ red onion, sliced

1 clove garlic, sliced

200g chopped tomatoes

200g cannellini beans, drained

Pinch of salt & pepper

2 pinches oregano

½ veg stock cube

Chunks of bread

Method

Heat oven to 190C.

Fry the frozen sausages over a medium heat in an ovenproof pan for about five minutes, then add a splash of olive oil, sliced red onion and garlic.

Fry for a few more minutes, add chopped tomatoes, cannellini beans, salt, pepper, oregano and half stock cube.

Simmer for three minutes, then scatter over the torn chunks of bread and drizzle some olive oil over the top.

Place in the oven for 20 minutes or until bread is a lovely golden brown.