Heat one tablespoon of olive oil in a pan over a medium heat. Add the sausages and cook for 8-10 mins, turning every so often, until they get some colour on them.

Add the onion, carrot and red pepper and cook for 8-10 minutes until softened. Then add the garlic, tomato puree, rosemary and thyme and cook off until fragrant and the tomato puree a deep red colour - roughly 2 minutes.

Add the tomatoes, fill the can about ⅓ with water and pour that in too, then squash the tomatoes slightly to release the juices. Add the Worcestershire sauce, brown sugar, bay leaf and crumble in the stock cube. Stir to combine then simmer on a low heat for 3-4 minutes before adding the butter beans with their liquid. Simmer for a further 7-8 minutes to let the flavours infuse and sauce to thicken slightly. Check for seasoning.

Finish by stirring through the fresh parsley. Serve into bowls and enjoy.