Cook the sausages. Heat the
oil over a high-ish heat in a wide
shallow pan that has a lid. Put the
chopped sausages into the pan and sizzle for 5 minutes, stirring
occasionally, until they’re browned
on all sides.
Do the veg and beans. Throw in
the onion, carrots and celery (not
the leaves) and cook for 5 minutes
until the onion looks see-through.
Tip in the beans, give a good stir,
then pour in the stock and bring to
the boil, stirring. Cover and simmer
for 10-15 minutes until the carrots
Finish the dish. Stir in the
mustard and parsley with any
chopped celery leaves, then
season to taste with salt and
pepper. (The bangers and beans
may now be frozen – whole or as
single portions – for up to two
months.) Serve hot, with chunks of
crusty bread to mop up the sauce.