Sausage casserole with braised celery and chickpeas

Method

1. Heat a dash of oil in a large pan over a medium heat, then add the sausages. Keep the pan on a medium heat and brown the sausages all over, turning them every now and then so you don’t split the skins. Cut the celery at an angle into 2cm slices, reserving the leaves to garnish.
2. Once the sausages are browned, remove from the pan and add a good glug of extra virgin olive oil to the same pan. Sizzle the chilli flakes and gently fry the garlic until soft but not crisp, then add the celery, wine, stock and chickpeas, including their liquid. Add the lemon zest and salt and pepper, then nestle the sausages back in and cover with a lid. Simmer for 30-35 minutes until the celery is soft.
3. Taste and add a squeeze of lemon juice. Scatter with the reserved celery leaves and chopped parsley to finish. Serve with hunks of fresh bread to mop up the juices, if you wish.