Fiery sausage and butter bean stew

Heat the grill to medium. Place the Italian-style sausages (1 pack) on a foil-lined tray and grill for 20 minutes, turning occasionally, until cooked through.

Heat the olive oil (2 tbsp) in a large high-sided frying pan over medium-high heat. Add the Calabrian sausages (1 pack) and cook for 3-4 minutes. Add the onions (2) and cook for 5 minutes, then stir in the garlic (4 cloves) and cook for 2 minutes more.

Add the fennel seeds (1 tsp), tomato puree (1 tbsp) and sliced chillies (2) and cook for 2 minutes. Pour in the wine (200 ml) and let it reduce by half. Stir in the Calabrian chilli paste (3 tbsp) and cook for a couple of minutes. Add the chicken stock (400 ml) and reduce by half again. Pour in the chopped tomatoes (2 tins) and bring to a gentle simmer. Reduce the heat, add the butter beans (2 jars), oregano (4 sprigs) and rosemary (2 sprigs) and cook for 15-20 minutes over a low heat, until thickened.

Let the grilled sausages rest for a few minutes, then thickly slice and stir into the stew. Season well and finish with lots of parsley (15 g).

While the stew cooks, mix the softened butter (100 g) with the chilli paste (1 tbsp) and garlic (1 clove). Halve the ciabatta (1) lengthways and place cut side up on a foil-lined tray. Spread with the chilli butter and grill for 7-10 minutes, until golden and crunchy. Serve the stew in warm bowls with the chilli ciabatta alongside.