Cooking for non-cooks

2 tbsp olive oil
450g good quality sausages, cut into 2cm chunks
1 onion, thickly sliced
1 celery stalk, thickly sliced
1 carrot, thickly sliced
1 clove of garlic, finely chopped
1 x 400g tin tomatoes
1 chicken stock cube dissolved in 200ml of boiling water
1 x 400g can of cannellini beans, drained
salt and pepper

3-4 chicken breasts, cut into 2-3 cm chunks
1 onion, chopped
a little oil
1 clove of garlic, finely chopped
vegetables, if you have them, chopped into bite-size pieces
1 x 295g to 400g (depending on brand) can of condensed cream of chicken soup
salt and pepper
handful of ready salted crisps, crushed

1. Pre-heat the oven to 190C/gas mark 5.
2. Heat the oil in a frying pan or oven-proof casserole dish and fry the chicken with the onion and garlic until golden. Add any vegetables and the can of soup, swished out with about 50ml of water.
3. Season with salt and pepper and bring to a simmer. If using a frying pan transfer to an oven-proof dish and scatter the crushed crisps over the top to make a crust.
4. Bake for 20 minutes until bubbling through and golden.