Bonfire bangers

Nothing says bonfire night like a crisp chill in the air, a whiff of the last sparkler slowly fading out and a hearty, warming meal. Our bonfire bangers are packed with spicy flavours, the perfect dish for warming up and hunkering down with friends and family.

1 hour 30 mins

3-4

Easy

• 4 rashers Field & Flower un-smoked streaky bacon
• 1 x pack Field & Flower pork, sage & black pepper sausages
• 1.5 tbsp olive oil
• 1 white onion, diced
• 2 garlic cloves, crushed
• 1 celery stick, finely sliced
• 1 red pepper, de-seeded and chopped
• 1 x 400g can plum tomatoes
• 1 x 400g can cannellini beans, rinsed and drained
• 500ml tomato passata
• 1 tsp chilli flakes
• 1 tsp Worcestershire sauce
• 1 tsp wholegrain mustard
• 1 tbsp dark brown sugar
• 3 bay leaves
• Chopped parsley, optional

1. Heat the oven to 190C/170C fan/Gas Mark 5. Toss the sausages in a little olive oil and spread out on a baking tray. Cook for 30 minutes until browned all over, turning occasionally.

2. Meanwhile, heat the olive oil in a large flameproof casserole dish. Add the onion, celery, red pepper and bacon and cook for 5-10 minutes until the onion is softened and the bacon is cooked. Add the garlic and chilli flakes and cook for a further 1-2 minutes.

3. Add the chopped tomatoes, passata, mustard, Worcestershire sauce, bay leaves and sugar. Bring to the boil and simmer, uncovered, for 10 minutes.

4. Add the beans and simmer for 15 minutes longer, topping with a little boiling water if the mixture reduces too much.

5. Nestle the cooked sausages into the bean mixture and place into the oven, cooking for 30 minutes more. Once cooked and bubbling all over, remove from the oven, sprinkle with parsley (if using) and serve with crusty bread.