Heat the olive oil in a pan over a medium heat. Add the sausages and cook for 8-10 mins until they get some colour on them.

Add the onion, carrot and red pepper and cook for 8 or so minutes until softened. Then add the garlic, tomato puree, rosemary and thyme and cook off until fragrant, roughly 2 minutes.

Add the tin of tomatoes, fill the can about ⅓ with water and throw 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 then plate up and enjoy!