Heat the oven to 210°C. Spread a single layer of chips onto a baking tray and pop it into the top of the oven. Bake for 25 mins whilst you get on with the rest of the prep.

Chop the sausages into 2cm pieces. Heat 1 tbsp of olive oil in a frying pan over a medium heat and fry the sausages for around 10 mins whilst turning, until golden all over, then remove from the pan and into an ovenproof dish.

Finely slice the onions and garlic, then pick the thyme leaves. Add 2 tbsp oil to and the onions to a frying pan and cook for around 5 mins. Next, add in the garlic and thyme and cook for 2 mins before adding the tomato purée. Cook that off for 1 min until darkened in colour, then add the brown sugar and smoked paprika.

Drain your beans and add them to the pan along with the passata and water. Simmer gently for about 5 mins.

Pour the beans into the ovenproof dish along with the sausages and give it a good mix. Top with the crispy chips and scatter with cheese, then pop back in the oven until golden.