BANGERS AND BEANS IN A PAN

Steps:

• Heat the oil over a high-ish heat in a wide, shallow pan, with a lid.
• Cook the sausgages for 5 mins, stirring occasionally, until they are browned on all sides.
• Add the onion, carrots and cook for 5 mins. Tip in the beans, give everything a good stir, then pour in the stock and bring to the boil, stirring.
• Cover and simmer for 10-15 mins, until the carrots are tender. Stir in the mustard and parsley.
• Serve with crusty bread.