Heat one tablespoon of olive oil in a heavy bottomed saucepan over a medium heat. Add the sausages and cook until nicely browned all over, roughly 8-10 minutes. Remove from the pan and set aside.

Heat another tablespoon of oil in the same pan and add the shallots with a pinch of salt. Gently cook until starting to turn golden, roughly 7-8 minutes. Add the carrot and continue to brown for a further 3 minutes. Add the garlic and cook for a further minute.

Add the jar of Queen Carlin Peas with their bean stock (or tins with veg stock), along with the veg or chicken stock and the thyme leaves. Add the sausages back to the pan and simmer everything on a medium heat for 15 minutes, until the stew has thickened and the sausages are cooked through.

Add the Worcestershire sauce and the sugar and stir to combine. Throw in the cavolo nero and simmer for a further 3 minutes until it wilts.

Top with grated parmesan (if using) and freshly cracked black pepper.