Georgina Hayden served up tasty Village Sausages, Beans and Peppers on Toast on Sunday Brunch.

The ingredients are: Olive oil, 400g sausages (about 6) – if you can get ones laced with a little chilli or fennel, they will work nicely, 1 red onion, 2 garlic cloves, 3 red, orange or yellow peppers, 1 teaspoon dried oregano, 2 tablespoons tomato puree, ¾ teaspoon sweet smoked paprika, 1× 400g tin of white beans (white kidney, borlotti or cannellini – all are good), 1 bay leaf, 250ml beef or chicken stock, Sea salt and freshly ground black pepper.

Toast or bread, to serve (gluten-free, if needed).

See recipes by Georgina in her book titled: Greekish available from Amazon now.