Heat oil in a large saucepan over a moderate heat whilst preparing your vegetables. Dice the onion finely and cut the pepper into strip or chunks. Crush the garlic clove and add it all to the pan, frying until slightly softened.

Cut the sausage into chunks. Some may prefer to remove the skins by slicing down the length of the meat with the tip of a knife and peeling it away - I prefer to leave it on as it helps to keep the meat together in the pan. Put the sausage on to fry.

After a few minutes, when the sausage has browned a little, add the chopped tomatoes. Reduce the heat and allow to simmer gently. If you’d rather eat sooner than later, don’t make up your stock - simply crumble the cube directly into the pan. By the time you’re done cooking, you’ll have stirred the casserole enough to have completely dissolved the stock.

Peel and chop your potatoes, parboiling them before adding them to the mix. If you leave them to cook with the casserole, you could be waiting a while!

Optionally, add your favorite hot sauce to taste. I find that a splash enhances the meaty goodness, alongside the heat. For a delicious smoky flavor, add a generous helping of chipotle hot sauce.

Once the tomato-based sauce has reduced to an appropriate consistency, serve in a large bowl and consume on a comfy sofa with a spoon.