1. Pre heat the oven to 180 degrees. Heat the oil in a large wok or frying pan on a medium heat and add the onion, garlic and pepper and fry for 5-8 mins until softened. Whilst the vegetables are cooking, pour 900ml of boiling water into a jug with the vegetable stock and saffron spice, mix well.

2. Place the sausages onto a baking tray into the oven and cook for 15 mins.

3. Once the vegetables have softened, stir in the rice, chilli flakes, smoked paprika and tomatoes, mix well and cook for 1 min. Pour in the stock, bring to the boil and then simmer for 10 mins, stirring occasionally.

4. Add the runner beans, chickpeas and chopped sausages and give everything a good stir. Cook for 15 mins.

5. Squeeze over some of the lemon juice and scatter the parsley on top.