Speedy Cassoulet

(SERVES 4)

• 4 chipolata sausages, cut into chunks
• 2 lean rashers (slices) streaky bacon, rinded and diced
• 425 g/ 15 oz/1 large can red kidney beans, drained
• 400 g/14 oz/1 large can chopped tomatoes
• Worcestershire sauce
• Salt and freshly ground black pepper
• Chopped parsley

Dry-fry (sauté) the sausages and bacon in a saucepan until well browned and crisp. Remove from the pan with a fish slice and drain thoroughly on kitchen paper. Wipe out the pan with a fish slice and drain thoroughly on kitchen paper. Wipe out the pan with kitchen paper. Wipe out the pan with kitchen paper to remove the fat. Add all the remaining ingredients, seasoning to taste with Worcestershire sauce, salt and pepper. Heat through, stirring. Add the sausages and bacon and heat through for a further minute. Spoon into bowls and sprinkle with parsley before serving.