We first made this for a client’s Halloween party in 2010 and ever since it has been one of our bestsellers. As well as being a perfect winter warmer, it can be made ahead of time and simply reheated on the hob.

you will need

  • 16 good-quality pork sausages
  • 1 tablespoon olive oil
  • 2 large red onions, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 450ml chicken or vegetable stock
  • 2 tablespoons mango chutney
  • 2 tablespoons tomato purée
  • a handful of fresh basil, torn
  • 400g can chickpeas, drained
  • salt and freshly ground back pepper
  • crusty bread, ciabatta or root vegetable mash, to serve

Chop the sausages into 5cm pieces.

Heat the oil in a frying pan and add the sausages and chopped onions. Lightly fry together until the sausages are golden brown on all sides. Remove the pan from the heat and set aside.

In a medium saucepan, add the canned tomatoes, stock, chutney, tomato purée and fresh basil. Gently bring to the boil before reducing the heat and leaving the sauce to simmer for 20 minutes, or until it has reduced by about a third and thickened. Stir occasionally.

Add the sausages and onions to the sauce and simmer for a further 15 minutes.

Stir in the chickpeas and taste, adding any additional seasoning as necessary.

Remove from the heat and serve in individual mugs with crusty buttered bread or ciabatta or serve on plates with a buttery root vegetable mash. However you choose to serve it, it’ll be devoured in no time.

Hats & Bells Children’s Party Cookbook by Haty Stead & Annabel Waley-Cohen. Published by Kyle Books, £18.99. Photography: Jemma Watts