Heat half the oil in a large casserole
dish, then brown the sausages all over.
Remove from the pan and set aside.
Add the remaining oil, tip the veg into
the dish and fry for 10 mins. Stir in the
tomato purée and cook for 1 min more.
Heat oven to 200C/180C fan/gas 6.
Return the sausages to the pan with the
beans, thyme and some seasoning, then
pour in the stock and bring to a simmer.
Remove from the heat, sprinkle over the
breadcrumbs, then bake in the oven for
25-30 mins until the crumbs are golden
and the stew is bubbling.