Sausage, bean & bacon bake

• servings: SERVES 6 (easily doubled
• active time: 15 mins
• total time: 1 hour 10 minutes

Ingredients

12 chipolatas 200g pack smoked drycured bacon lardons 4 tbsp sunflower oil 680g bottle passata 1 tbsp sweet smoked paprika 3 tbsp tomato puree 1 tbsp brown sugar 100g/4oz brown sauce 3 x 400g cans cannellini beans, drained and rinsed 6 eggs piles of hot buttered toast, to serve

Directions

1 Heat oven to 220C/200C fan/gas 7. Toss the chipolatas, bacon lardons and 1 tbsp of the oil together in a large roasting tin. Roast for 20-30 mins until everything is turning brown and crisp - you may want to tip off any liquid and stir it halfway. Use a fish slice to scrape up any stuck bits.

2 Whisk together the passata, paprika, tomato puree, sugar, brown sauce, 250ml water, a little salt and lots of pepper. Stir into the tin with the beans. Can be made 1 day ahead - cool first, tip into a plastic container, then chill.

3 Put the tin back in the oven and bake for another 20 mins until thickened and bubbling (you'll need to add another 10 mins if cooking from chilled).

4 Turn off the oven but leave the tin in to keep warm while you fry the eggs. Heat remaining oil in a large frying pan, crack in the eggs and fry them to your liking. Serve the fried eggs with the sausage bake and

plenty of hot buttered toast.