Perk up a can of plain beans and banger with some home made barbecue sauce. The rocket leaves add a good contrast of flavours – watercress or spinach would be fine alternatively.

SERVES 4 PREP 10 MINUTES

COOK  25 MINS

 8 sausages, defrosted if frozen

2tsp olive oil

1 onion, chopped

4tbsp tomato ketchup

1tbsp balsamic vinegar

1tbsp Worcestershire sauce

1tbsp runny honey

12 rashers streaky bacon

400g can haricot beans, drained

100g rocket

1 Heat the oven to 220C, Gas 7. Pu the sausages onto some non-stick baking paper in a roasting tin. Cook for 25 mins.

2 Heat the oil in a large pan, add the onion and fry for 5 mins, to soften. Add the tomato ketchup, balsamic vinegar, Worcestershire sauce and 150ml water. Stir and simmer for 5 mins.

3 Put the bacon on a baking paper lined tray and cook in the oven for 10 mins until crispy.

4 Add the haricot beans to the barbecue sauce mixture and warm through. Serve in bowls, topped with the sausages, bacon and a handful of rocket leaves.

Per serving 607 cals, 41g fat,(14g saturated), 28g carbs