Pork sausages with casserole of pumpkin, sage and butterbeans

Method

1. Heat the oven to 200ºC/gas 6. Heat the olive oil in a heavy-based, ovenproof dish. Fry the sausages for 3-4 minutes, turning frequently to allow the sausages to brown evenly. Remove from the pan and keep warm.

2. Add the butter to the pan with the pumpkin. Cook over a slightly higher heat until the pumpkin starts to colour. With a slotted spoon, remove the pumpkin from the pan and keep warm.

3. Add the onion and fry for 4-5 minutes until softened but not coloured. Add the garlic and cook for a further 1-2 minutes. Add the sage and the mustard and stir well.

4. Return the pumpkin to the pan with the stock and the butter-beans. Season generously with salt and freshly ground pepper and stir again. Bring to the boil, then reduce the heat to a gentle simmer.

5. Place the sausages on top of the pumpkin mixture. Cook in the oven for 15-20 minutes or until the sausages are cooked and the pumpkin casserole nicely thickened. Sprinkle with parsley and serve immediately.