Peel and dice the sweet potato into roughly 3cm cubes.

Place a large pan over a medium heat and add a drizzle of olive oil. Add the sausages and potatoes and cook for 5 mins until well coloured.

Reduce the heat to low, finely slice the onions and garlic and add along with the tomato puree and rosemary. Cook for another few mins until the onion softens.

Pour in the beans and the water. Pop a lid on the pan and cook for about 10 mins until the potatoes have softened.

Peel a few strips of the lemon zest using a vegetable peeler. Finely mince the lemon zest and the parsley and mix together to make a gremolata.

Plate up with sausages and beans and sprinkle over the gremolata and a drizzle of olive oil. Finish with a squeeze of the lemon juice.