Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium-high heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sausage meat, bell pepper and mushrooms and fry until browned, 5-6 mins. Use a spoon to break up the sausage meat into equal-sized large chunks, roughly 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Meanwhile, halve the ciabatta.

Drain and rinse the butter beans in a sieve.

Once the sausage meat has browned, stir in the butter beans, Cajun spice mix (add less if you'd prefer things milder), creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Transfer to the top shelf of your oven and bake until thickened and bubbling, 20-25 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

A few mins before everything's ready, toast the ciabatta halves in your toaster until golden.

Once toasted, drizzle the slices with a little olive oil and cut in half diagonally to make triangles.

When your cassoulet has finished baking, remove from the oven, taste and season with salt and pepper if you feel it needs it.

Add a splash of water if you feel it needs it.

Share the sausage and bean cassoulet between your bowls.

Serve the ciabatta alongside for dipping.