This is a proper winter warmer.

I served this with my first ever attempt at Focaccia. It wasn't right but it tasted amazing nonetheless; studded with garlic and rosemary.

Serves 4

Ingredients:

Olive oil 

8 vegan sausages 

1 onion 

3 garlic cloves 

2 carrots

1 courgette 

salt and pepper 

2 sprigs of fresh rosemary 

2 tsp smoked paprika 

3 bay leaves 

150ml white wine 

2 x 400g tins of butter beans 

100g dried apricots 

2 x 400g tins of tomatoes 

crusty bread, to serve 

Method:

Put 3 tablespoons of olive oil into an ovenproof casserole pot over a low heat. 

As soon as the oil is hot, gently fry the sausages on all sides for 10 minutes in total, or until golden and crispy. Fry them in batches, if necessary. Remove the sausages from the pot to a plate and leave to one side. 

Meanwhile, peel and chop the onion and garlic. Roughly chop the carrots (keep their nutritious skins on) and the courgette. 

Add them to the pot, along with ½ teaspoon of salt and a large pinch of pepper, and fry for 10 minutes, adding an extra splash of olive oil if necessary. 

Pick the rosemary leaves from their stalks, roughly chop them and add to the pot with the smoked paprika and bay leaves. Fry for 3 minutes. 

Preheat the oven to 160°C fan/180°C/gas 4. Add the wine to the pan and simmer for 3 minutes, until most of the liquid has evaporated. 

Drain and rinse the butter beans, and roughly chop the dried apricots. Add them all to the pot with the tinned tomatoes and 100ml of water.

Return the sausages to the pot, pushing them down into the liquid. Bring the cassoulet to a simmer, then cover and transfer to the oven for 1 hour, stirring halfway.