Preheat oven to 170°C fan.

Arrange the 12 sausages and chopped streaky bacon in a single layer on a large roasting tray.

Bake for 10–12 minutes until they start to brown and release their fat.

Scatter the diced onions over and around the sausages and bacon on the tray. Toss lightly in the pan juices and return to the oven for 10 minutes until the onions soften.

Stir the crushed garlic and chilli powder/paprika into the onions on the tray. Return to the oven for 2 minutes to bloom the spices without burning the garlic.

Cool & Chill. Remove from the oven, let everything cool completely, then cover and refrigerate overnight.

Tip the chilled sausages, bacon, onions, garlic, and tray juices into your slow cooker.

Add the chopped tomatoes, tomato purée, Worcestershire sauce, dark brown sugar, dried herbs, bay leaves, thyme, chicken stock, and wine. Stir gently to combine.

Cover and cook on low for 6 hours.

Stir in the drained butter/mixed beans and cook for a further 30–45 minutes. This gives you 45 mins to make the mash potatoes.

Place the peeled, chunked potatoes into a large pot of cold, salted water.

Bring to a boil, then reduce heat and simmer for 15–20 minutes until tender when pierced with a fork.

Drain completely in a colander, then tip them back into the warm, dry pot off the heat for 2 minutes to let any excess moisture evaporate.

Add the butter and warm milk (or cream). Mash until smooth and creamy using a potato masher or ricer. Season generously with salt and black pepper. Keep warm.

Remove the bay leaves and thyme sprigs from the casserole dish, taste, and adjust seasoning with salt and pepper.

Spoon a mound of creamy mash into shallow bowls, make a well in the centre, and ladle the rich sausage casserole over the top.