• Boil a large pot of salted water for the rice.
• When boiling, add the rice and cook for 10-12 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

• Heat a drizzle of oil in a large pan on medium-high heat.
• Once the oil is hot, add the sausages and fry until browned, 7-8 mins, shifting as they colour. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
• Drain and rinse the cannellini beans in a sieve.

• Add the chopped tomatoes, paprika and thyme to the pan. Simmer for 5-7 mins, until the sauce has reduced.
• Add 100ml water (double for 4p) and cannellini beans.
• Cook for an additional 4-5 mins.
• Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if required.

• Toss the salad leaves with salt, pepper and a drizzle of oil.
• Spoon fluffy rice into bowls and top with the sausages and beans. Serve salad alongside.
• Crumble goat's cheese over both salad and stew.
• Finish all with a drizzle of oil and pepper.