(SERVES 2)- 2 chipolata sausages, chopped
- 6 mushrooms, quartered
- 30ml/2 tbsp water
- 220g/7 oz/1 small can no-added-sugar baked beans
- A good dash of Worcestershire sauce
- 2 small hunks of French bread (about 2.5cm/1 in)
Dry-fry (saute) the sausages in a saucepan until a rich golden brown and cooked through, stirring all the time. Remove from the pan with a draining spoon. Pour away the fat and wipe out the pan with a piece of kitchen paper. Add the mushrooms and water to the pan and cook, stirring, until the mushrooms are softened and the liquid has evaporated. Add the beans, sausages and Worcestershire sauce. Bring to the boil, stirring all the time. Spoon into two bowls and serve each with a hunk of bread.
Serving suggestions: a small glass of pure fruit juice; coffee or tea.
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