Smoky Beans and Maple Bangers

Ingredients

• 12 pork chipolatas (gluten free if required)

• 1½ tbsp olive oil

• 1 tbsp maple syrup, plus 1 tsp

• 1½ tsp dijon mustard (check for gluten free)

• 1 pinch sea salt

• 2 tbsp frozen shallots

• ¼ tsp smoked paprika

• ½ tsp garlic granules

• 1 (570g) jar white beans, drained

• 1 (400g) tin chopped tomatoes

• 2 tbsp M&S Smokehouse Tomato Sauce

• 1 tbsp red wine vinegar

• 125g kale, steamed, to serve

• 4 jacket potatoes, baked, to serve (optional)

Directions

• Step 1

  Preheat the oven to 200°C/180°C fan/gas 6. Toss the chipolatas with ½ tbsp olive oil; roast for10 mins. Toss with 1 tbsp maple syrup, ½ tsp dijon mustard and a pinch of sea salt; roast for 5 mins.

• Step 2

  Meanwhile, heat the remaining 1 tbsp olive oil in a deep pan and fry the shallots for 2 mins. Add the smoked paprika and garlic granules; fry for 3 mins. Stir in the drained beans, tin of tomatoes, tomato sauce, vinegar and remaining 1 tsp each syrup and mustard.

• Step 3

  Bubble on high for 10 mins; season. Serve the beans with the sausages, steamed kale and jacket potatoes, if liked.