Ingredients

• 6 x Porkinson Bangers
• 4 tbsp sunflower oil
• 1 onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 400g can chickpeas, drained
• 400g can of chopped tomatoes
• 2 red and yellow peppers, seeded and cut into chunks
• 1 red onion, peeled and cut into wedges
• 4 courgettes, trimmed and thickly sliced
• 300ml/1/2 pt chicken or vegetable stock
• Salt and freshly ground black pepper

Method

Heat 2 tbsp of oil in a flameproof casserole and gently fry the onion and garlic to soften, but not brown. Add the chickpeas and tomatoes, and bring to simmering. Add the peppers, onion wedges, courgettes and stock, and then season with salt and freshly ground black pepper. Bring back to simmering for 10 minutes, half covered with the lid.

At the same time, heat the remaining oil in a pan and fry the Porkinson Bangers to brown and cook through. Transfer to the casserole and bury in the vegetables. Continue simmering for another five minutes and then serve.

Serves 6