NEW COMFORT CLASSICS

February is for curling up with something hearty and warming to eat. Our winter ideas will satisfy your cravings, from our sausage-and-bean dish, to a rich coq au vin pie and a chocolate sponge pudding with homemade custard. It’s time to welcome in the colder evenings

Double sausage & bean casserole with cheese-on-toast crumbs

If you’re simply in a rut when it comes to cooking family meals, even the fussiest of eaters will enjoy this. It combines several favourites that are all simmered together with added smokiness from chorizo, plus it reheats well if your family has a busy schedule and everyone eats at different times.

SERVES 4-6 PREP 20 mins COOK 1 hr EASY

3 tbsp olive oil

8 pork sausages

2 small cooking chorizo (about100g), sliced

1 large onion, finely chopped

2 bay leaves

1 tbsp tomato purée

½ tsp light brown muscovado sugar

1 tbsp red wine vinegar

400g can chopped tomatoes

2 x 400g cans cannellini beans or any other white beans, drained but not rinsed

For the cheese-on-toast crumbs

50g crustless white bread, torn into chunks

15g parmesan, finely grated

2 tbsp thyme leaves

1 Heat the oven to 220C/200C fan/ gas 7. Heat 1 tbsp olive oil in a shallow flameproof casserole over a medium heat and fry the pork sausages for 10 mins until browned on all sides. Transfer to a plate. Drizzle another 1 tbsp oil into the casserole, scatter in the chorizo and cook for 3-4 mins until beginning to crisp up and release its oil. Add the onions and bay, and cook for 5 mins more until the onions are soft.

2 Stir in the tomato purée and scatter over the sugar. Turn up the heat to medium-high and cook for another 2 mins until sticky and jammy, then splash in the vinegar. Simmer for 1 min more, then tip in the tomatoes and beans. Stir, then bring to a simmer. Nestle the sausages in the sauce and pour over any of the resting juices. Bake uncovered for 30 mins.