Sausage Casserole

Method

1. Peel and dice the red onion and garlic. Dice the carrots. Add a splash of olive oil to a casserole pan over a medium heat. As soon as the oil is hot, add the red onion, garlic and carrot to the pan along with 1/2 tsp of salt and a pinch of pepper. Fry for 10-12 minutes until the onion begins to caramelise.
2. Meanwhile dice the red pepper, discarding the stalk and seeds. Add the red pepper to the pan with the smoked paprika and cayenne pepper. Fry for 3 minutes.
3. Turn the heat up to high and add the red wine. Simmer for 3 minutes.
4. Meanwhile drain and rinse the cannellini beans, then add them to the pan with the tinned tomatoes and orange marmalade. Give everything a good stir to make sure the marmalade is distributed evenly into the sauce and simmer on a low heat for 25-30 minutes until the sauce thickens slightly and the bitterness in the tinned tomatoes and red wine is cooked out.
5. Peel and chop the potatoes. Add them to a saucepan of boiling water and cook for 15-20 minutes or completely soft, then drain and transfer back to the saucepan. Add the vegan margarine, plant-based milk and a pinch of salt, then mash until smooth.
6. Add a splash of olive oil to a separate saucepan over a medium heat. As soon as the oil is hot, fry the sausages for 10-15 minutes or until brown on both sides. Then slice the sausages in half.
7. Trim the ends off the green beans and cook in salted boiling water for 6-7 minutes or until tender.
8. Finally, pick the thyme leaves and parsley leaves off their stalks. Add the thyme leaves and sausages to the casserole, stir, then cook for 1-2 minutes. When you’re ready to plate up, divide the mashed potatoes, casserole and green beans on each plate, then sprinkle over the fresh parsley. Divine!