Heat 1 tbsp of the oil in a large flame-proof casserole dish on a medium heat. Carefully lower the sausages into the pan (you may have to do this in batches so you don’t overcrowd the pan). Cook on all sides for 4-5 mins, or until deeply golden. Remove from the pan and set aside on a plate – you’ll finish cooking them later.

Stir in the onion, carrot, celery and red pepper. Cook with a pinch of salt for 15-20 mins, stirring regularly until caramelised and golden around the edges. Tip in the garlic, thyme, Cajun spice mix and paprika, and cook for 3-4 mins.

Pour in the canned tomatoes, stock and beans. Bring to the boil, then return the sausages to the pan. Cook for 30 mins on a medium heat until slightly reduced and bubbling.

To freeze, leave to cool completely and transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and thaw on a low heat. Once mostly defrosted, turn the heat up to medium, stirring often, until piping hot. Serve with thyme leaves scattered over, if you like, with jackets, mash or crusty bread.