For the cheese-on-toast crumbs


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp olive oil in a shallow flameproof casserole over a medium heat and fry the pork sausages for 10 mins until browned on all sides. Transfer to a plate. Drizzle another 1 tbsp oil into the casserole, scatter in the chorizo and cook for 3-4 mins until beginning to crisp and release its oil. Add the onion and bay, and cook for 5 mins more until the onion is soft.

  • STEP 2

    Stir in the tomato purée and scatter over the sugar. Turn up the heat to medium-high and cook for another 2 mins until sticky and jammy, then splash in the vinegar. Simmer for 1 min more, then tip in the tomatoes and beans. Stir, then bring to a simmer. Nestle the sausages in the sauce and pour over any of the resting juices. Bake uncovered for 30 mins.

  • STEP 3

    Meanwhile, make the crumbs. Tip the bread and parmesan into a food processor and pulse with half the thyme to a chunky texture. Scatter the crumbs over a baking sheet and drizzle with the remaining oil. Bake alongside the casserole for 10 mins, stirring the crumbs once or twice until crisp and golden. Scatter the crumbs over the casserole with the rest of the thyme just before serving, or serve on the side for everyone to help themselves.



Swap skin-on, bone-in chicken thighs for the pork sausages. (Eight thighs serve four.) In step one, brown the chicken for 10 mins, then remove from the pan and add the chorizo. Bake in the oven for 30-35 mins in step two to ensure the chicken is cooked through. (Check by piercing the thickest part of the meat – the juices should run clear.)


We’ve made our topping crouton-like to add lots of crunch. But, you could blitz the crumb mixture to a finer texture and scatter it over the casserole 10 mins before the end of the cooking time – this way, the crumb will form more of a crust topping.

Recipe from Good Food magazine, October 2021

Goes well with


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