Sausage and baked bean casserole

This easy sausage casserole from Alyn Williams makes the most of store-cupboard ingredients, even including a tin of baked beans and a big dollop of English mustard, to create a hearty and warming dish that is sure to be a hit with the whole family.

First published in 2015
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Cut the carrots and onions into a 2cm dice
Bring the water to the boil. Pour the water over the stock cube and stir until dissolved
  • 1000ml of water, cold
  • 1 vegetable stock cube
Heat the oil in the pan. Once hot, fry the sausages until golden brown all over
Add the vegetables to the pan and fry for 4 minutes until coloured
Add the stock, mustard, bay leaf and 2 tablespoons of the chopped parsley and bring to the boil
Once boiling, add the baked beans and turn the heat down
Place a lid on the pan and leave to simmer for approximately 1 hour
Taste and add a pinch of salt if needed. Remove from the heat and divide the casserole across 4 bowls. Sprinkle with more chopped parsley and serve immediately
First published in 2015
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It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as head chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.

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