Ingredients: (Serves 4)  

8 thick sausages

1 tbsp olive oil

2 red onions, cut into wedges

1 small butternut squash, peeled, seeded and cubed

1 tsp ground coriander

Large can butter beans, drained

Juice and zest of 1 orange

270ml/9fl oz vegetable stock

1 tsp cornflour blended to a paste with 1 tbsp water

1 tbsp honey

2 tbsp chopped coriander

Salt, pepper

Method:

1. Fry the sausages in the oil for 15 mins, turning, until cooked through; remove from the pan.

2. Add the onions and squash to the pan and fry for 4 mins until golden, then add the ground coriander and stir.

3. Add beans, orange juice, zest and stock, season with salt and pepper, bring to the boil, cover and simmer for 20 mins until the squash is tender.

4. Return the sausages to the pan, stir in the cornflour paste and honey and cook stirring continuously until the sauce thickens.

5. Stir in the chopped coriander and serve.