Serves 5 | Preparation 20 mins | Cook 40 mins


10 Penllyn Estate sausages
4 bacon rashers (sliced)
2 red onions (diced)
400ml vegetable stock
3 carrots (diced)
3 garlic cloves
(crushed or finely chopped)
10 sprigs thyme leaves
400g Cooks & Co chickpeas
400g Polpa Di Pomododro
2 sprigs rosemary
2tsp brown sugar
3tsp smoked paprika
2 bay leaves
Handful of kale
Forage rapeseed oil


1. Heat a splash of Forage rapeseed oil in a casserole dish on a high heat to brown the sausages. Set aside.
2. Using the same casserole dish, add sliced bacon and onions and fry on a low-medium heat for a few minutes until the bacon has crisped. Next, add the carrots, garlic and bay leaves and cook until starting to soften. Add smoked paprika and cook for a further 1 minute.
3. Add chickpeas, tomatoes & brown sugar, followed by the vegetable stock and herbs. Finally, add the sausages back in and simmer for around 30 minutes. Stir through the kale just before you’re ready to serve.

Serve with creamy mash potato or crusty bread.