Pour the oil into the hot pan.

Peel and finely chop the onion and add it to the pan.

Cover and cook, stirring now and again, for 8–10 minutes, until softened and lightly golden.

Crush the garlic.

Pick the thyme leaves, if needed.

Remove the lid from the pan and add the garlic, spices and thyme and stir-fry for 1 minute.

Add the tomato purée, tinned tomatoes and water.

Bring to the boil and leave to bubble for 5 minutes.

Trim and thinly slice the red peppers and add them to the pan.

Reduce the heat to a gentle simmer, cover and cook for 20 minutes.

Drain the beans, take the lid off the pan, add the beans and increase the heat.

Bring back to the boil and cook for 5 minutes.

Lower the heat and simmer for 10 minutes.

Remove 2 cloves of garlic from the bulb and set them aside.

Place the rest of the bulb in the centre of the foil square.

Drizzle with the vegetable oil, fennel seeds and a little salt.

Wrap tightly and place in the hot oven for 20 minutes.

Cut the sausages into chunks.

Crack the peppercorns.

Pick the leaves from the thyme.

Put the sausage chunks in the roasting tin and sprinkle over the oil, spices and thyme.

Mix to coat the sausages well.

When the garlic has been in the oven for 20 minutes, turn down the heat to 140°C.

Put the roasting tin alongside the garlic package and bake for 20 minutes more.

Take the garlic package out of the oven and open it up to let out the steam.

Finely chop the parsley, if using.

Once the garlic is cool, unwrap the cloves and squeeze the flesh into a bowl.

Add the parsley, black pepper and butter.

Mix until smooth.

Make a few cuts in the bread, slicing a third of the way into the loaf.

Spread the garlic butter into the cracks.

Place on the lined baking tray and warm in the oven for 10 minutes.

Halve one of the lemons and squeeze the juice into the stew.

Cut the other lemon into wedges.

Finely chop the parsley, if using.

Squeeze the juice of the orange over the stew.

Season well and sprinkle with the chopped parsley.

Dot the sausage chunks on top.

Serve with the ultimate garlic loaf and the lemon wedges on the side.