If you’re looking for comfort food look no further. What could be more comforting than sausage and beans but this one has a grown-up twist. Onions, chilli flakes and a mixture of beans raises this childhood dish to a whole new level!

Serves 4

Cooking spray

8 good quality venison sausages (we used Farm Girl Sausages Venison and Red Wine)

225g pancetta

1 clove garlic, crushed

160g echalion shallots, peeled and sliced (about 4)

1 sweet pointed red pepper, deseeded and sliced

2 sticks celery, thickly sliced

1/4 tsp dried chilli flakes

1/2 tbsp juniper berries, lightly crushed

1 tsp dried thyme

1 tsp mustard powder

2 x 400g tins beans such as mixed beans, cannellini, haricot, kidney, drained

2 x 400g tins chopped tomatoes

1 tbsp redcurrant jelly

1 tbsp red wine vinegar

Seasoning

Preheat the oven to 200°C

Heat the cooking spray in an ovenproof, lidded pan and brown the pancetta and sausages. Add the shallots and cook for a couple of minutes to colour, then add all the remaining ingredients.

Season to taste and stir through, put the lid on or cover with tin foil.

Bake in the oven for 30 minutes, then remove the lid, stir everything around and return to the oven without a lid for a further 15-20 minutes until the sauce has thickened.

Serve the bean and sausage stew with crusty bread or mash, and some lovely, fresh seasonal greens.