microwave sausage and bean stew with crusty bread

Directions:

1. Prick each sausage twice with the tip of a sharp knife. Place the sausages on a large microwaveable plate, spaced apart and pointing inwards like the spokes of a bicycle wheel. Cook uncovered on HIGH for 2 minutes (1000W) or 2 minutes 30 seconds (800W). Turn each sausage over and flip so the ends that were closest to the middle are now closest to the rim of the plate. Cook uncovered on HIGH for 1 minute 50 seconds (1000W) or 2 minutes (800W), or until the sausages are cooked. They won’t go brown but should be firm and hot throughout (see Tip below). Set aside.
2. Place the bacon, onion and garlic in a large, wide-based microwaveable bowl or casserole (large enough to hold at least 2 litres/3½ pints). Cover with a microwaveable lid or dinner plate and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W). Stir in the tomatoes, baked beans, kidney beans, stock, dried herbs and chilli flakes. Cover and cook on HIGH for 4 minutes (1000W) or 5 minutes (800W).
3. Slice the sausages in half and stir into the bean mixture. Add the Worcestershire sauce, if using. Cover and cook on HIGH for 6 minutes (1000W) or 7 minutes 30 seconds (800W), or until piping hot throughout. Stir halfway through the cooking time and remove the lid carefully as there will be lots of hot steam. Season with black pepper.
4. Cut the bread into four pieces, put on a microwaveable plate and microwave uncovered on HIGH for 20–30 seconds, or until warmed. Do not cook for too long or it will toughen. Serve the bread with the sausage stew. Garnish with parsley, if using.