6 thick Italian style pork and fennel sausages

1 brown onion, peeled and diced

1 tsp fennel seeds

4 garlic cloves, peeled and finely chopped

1 x jar Paul Newman’s Own Bolognese sauce

1 x cup beef or veal stock

1 cup pearl barley

Finely chopped parsley, lemon rind and extra olive oil, to serve

Slice the sausages into pieces about 2cm long. Heat a little oil in a frying pan and brown the sausage pieces in batches. Now take a large heavy-based casserole pan and put it over medium heat. Add a glug or two of oil then cook the onions, stirring often, for about five minutes. Add the garlic and fennel seeds and cook for a further minute. Now tip in the Paul Newman’s Own Bolognese Sauce, the stock and pearl barley. Bring mixture to the boil then reduce heat to a low simmer and cook for 45 minutes.

Serve with a good scattering of parsley, lemon rind and a drizzle of olive oil. All you need to complete this lovely simple supper is a green salad and some crusty bread.