Put a deep frying pan on a medium heat and add 1 tbsp oil. Add the tofu grill sausages and fry, turning occasionally, for 4-5 mins till the sausages are golden brown all over.

While the sausages fry, peel and finely chop the onion. Finely chop the parsley leaves and stalks.

When the sausages have fried, scoop them out of the pan and set them aside on a plate. Add the onion to the pan with 4 tbsp cold water and a pinch of salt and pepper. Fry, stirring often, for 7-8 mins till the onion is glossy and lightly golden brown. If it starts to colour too quickly, turn the heat down and add a splash more water.

Stir 3/4 of the parsley into the onion with the Spanish seasoning and sugar. Cook, stirring, for 2 mins. Tip in the haricot beans with the liquid from their tin and the tin of chopped tomatoes. Stir well to mix, then pop a lid on the pan and bring to the boil. Once the pan is boiling, turn the heat down and simmer for 15 mins till the sauce has thickened a little. Stir now and then.

While the beans simmer, scrub the potatoes and prick them all over with a fork or skewer. Pop on a plate. Microwave on high for 8-10 mins in an 850watt microwave till the potatoes are tender and cooked through (see our tip if you don’t have a microwave).

Taste the beans and add a pinch more salt and pepper if you think they need it. Halve the sausages and pop them back in the pan with the beans. Warm through for 2-3 mins.

Pop the cooked jacket potatoes on 2 warm plates and split them open. Top with the butter and lightly mash it into them. Spoon over the sausages and beans and garnish with the last of the parsley to serve.