Cook the celery, carrots, onion, garlic and rosemary in olive oil for about
5 to 10 minutes on a medium heat. Add the tomatoes, tomato purée, chicken
stock, Red Onion Marmalade, honey mustard, Worcester sauce, salt and
pepper then cook for 5 minutes. Add the beans, give everything a good stir,
then transfer the mixture to an ovenproof dish.
In a frying pan add a teaspoon of oil and brown the sausages then place
them on top of the hotpot and bake for 20 minutes in the preheated oven.
When the 20 minutes are up, give the hotpot a stir and return to the oven
for a further 10 minutes.