Heat 1 tablespoon of olive oil in a large, deep pan over a medium heat. Add the sausages and cook for 8-10 minutes, turning every so often, until they get some colour on them. Lift them out onto a plate and set aside, leaving the oil in the pan.

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 turns a deep red colour, roughly 2 minutes.

Add the tomatoes then squash some of them slightly to release the juices. Add the Worcestershire sauce, brown sugar and bay leaf, and crumble in the stock cube. Nestle the sausages back into the sauce, then simmer on a low heat for 3-4 minutes before adding the butter beans with their bean stock. Simmer for a further 7-8 minutes to let the flavours infuse and the sauce thicken slightly, until the sausages are cooked through. Check for seasoning.

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