INGREDIENTS:

+ 4 extra lean pork sausages cut in 2-3cm chunks
+ 1 tbsp olive oil
+ 4 garlic cloves, finely chopped
+ 1 onion, roughly chopped
+ 1 x 320g jar whole sweet red peppers in oil, drained and roughly chopped
+ 2 x 410g tin cannellini beans in water, drained and rinsed
+ 300g baby spinach leaves
+ 4 tbsps chopped flat-leaf parsley
+ Finely grated zest and juice of ½ a lemon
+ Freshly ground black pepper

METHOD:

+ Preheat the grill to high and cook the sausage pieces until brown all over. Remove, set aside.

+ Heat a large non-stick pan over a medium heat and add the oil. Add half the garlic and all the onion to the pan. Cook gently, adding a splash of water as necessary, until the onion is translucent (about 8 minutes).

+ Add the peppers, beans and 4 tbsps of water and cook for 5 minutes. Add the sausages and spinach and cook for a further 5 minutes.

+ Meanwhile, in a food processor or with a pestle and mortar, blend together the remaining garlic, parsley, lemon zest and juice and a little olive oil. Add this to the stew and stir well. Season with pepper and serve immediately in bowls, mugs or pitta breads.