Knights Farm Sausage Casserole

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1 tbsp Dartmoor Extra Virgin olive oil
1 onion, chopped - I like to use red onion!
1 garlic clove, crushed
1 large celery stick, finely chopped ( I don't like big bits of celery so I chop it really tiny)
2 peppers optional

(any colour, I like bright colours but only add these if in season), cut into chunks
Pack 6 Knights Farm Pork Sausages
250g Spinach
Handful of Quickes Mature cheddar Grated cheese (optional)

Your food cupboard

1 tsp Smoked Paprika
½ tsp ground cumin
½ tsp chilli flakes (if you like a bit of spice)
2 x 400g cans chopped tomatoes
400g can cannellini beans or baked beans

, drained if in water
3 tbsp breadcrumbs (or frozen with herbs)

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Method

Turn on oven (160) to warm up. Measure the oil into a large, heatproof casserole dish. Over a medium heat add the diced onion, cooking for 3-4 mins until starting to soften. Add in the garlic, carrot, celery and peppers. Cook for 5 mins stirring regularly.

Turn the heat up to high, add the sausages. Brown the Sausages all over, reduce the heat to medium. Add spices and season well. Pour over the tomatoes and bring to a simmer. Cover with a lid and Place in the oven to cook gently for 40 mins, stirring every now and then.

Add the beans and spinach, and stir to warm through. Scatter over the breadcrumbs and grill for 2-3 mins until golden and crisp. Or place back in the oven, uncovered, at 160 for 10-15 minutes