Ingredients

Step by step

1. Preheat the oven to 190°C, fan 170°C, gas 5. Spread the sausages out on a lined baking tray, then roast for 30 minutes, turning halfway, until browned. Meanwhile, heat the oil in a large sauté pan or casserole. Fry the onion with a good pinch of salt for 15 minutes over a medium-low heat, until softened. Stir in the garlic, paprika, thyme and tomato purée, then cook for a further 2 minutes. Add the passata, cider vinegar, brown sugar and cannellini beans. Stir well, then bring to a simmer and bubble gently for 15 minutes.
2. Once the sausages are cooked, transfer to a board and cut each into 6 chunks. Stir into the bean mixture and remove from the heat. Transfer to an oven dish (about 26cm x 20cm x 6cm) and set aside to cool for at least 30 minutes (see Get Ahead).
3. Preheat the oven to 200°C, fan 180°C, gas 6. For the cobbler topping, combine the flour, baking powder, salt and some black pepper in a mixing bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the cheese. Add the milk, combine with a cutlery knife and then bring together with your hands into a soft dough. Briefly knead (take care not to overwork the dough), then roll out on a lightly floured surface to about 1.5cm thick. Cut out 10-12 rounds using a 6cm biscuit cutter, re-rolling as needed.
4. Top the sausage mixture with the cheddar scones. Brush the tops with the beaten egg, then place the oven dish on a large baking tray. Bake for 25-30 minutes until the filling is bubbling and the cobbler topping is puffed and golden.