MEAL MATHS - SAUSAGE & CANNELLINI BEAN STEW

Ready in 25 minutes | Serves 6

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1. Preheat the oven to 200C, gas mark 6. Place the sausages into a parchment-lined baking tray and cook in the oven for 20-25 minutes, until cooked through with no pink meat and the juices run clear. 

2. Meanwhile, add the vegetable sauce to a large pan and warm over a medium heat. Stir for a couple of minutes, then add the drained cannellini beans, but keep some of their water. Simmer over a low heat for 10 minutes. Roughly slice the baby leaf greens (discarding any thick talks), then add 1/2 to the bean mix. Simmer for a further 10 minutes, adding some of the reserved bean water to loosen if needed. 

3. Steam or boil the remaining greens in a separate pan, until tender. Add the cooked sausages to the bean stew and serve with the extra greens on the side, if liked.