Planning a party this Bonfire Night? There’s so much to organise on November 5 that hosts often find themselves missing the fun, there’s one area that certainly doesn’t have to be difficult — the food!

Celebrity chef Brian Turner has created a special recipe using a secret ingredient Tabasco Sauce.

It’s simple to make, it’s easy to eat and most importantly it’s delicious!

Brian Turner’s Sausage Hotpot (Serves four)

1 tbsp olive oil, 12 pork sausages, 115g (4 oz) smoked bacon, 1 onion, peeled and finely chopped, 2 garlic cloves, peeled and chopped, 225g (8oz) dried haricot beans, soaked in water overnight, 225g (8oz) canned chopped tomato, 225g (8oz) carrots, peeled and cut into 1cm (½ in) dice, 850ml (1½ pints) chicken stock, Salt and freshly ground black pepper, 225g (8 oz) potatoes, peeled and cut into 1cm (½ in) dice, 1tbsp Tabasco Pepper Sauce, 2 tbsp chopped fresh parsley.

Preheat the oven to 180ºC/350ºF/Gas 4. Heat the olive oil in a casserole, put in the sausages and colour all round, about four minutes.

Take out and keep to one side. Cut the bacon into large strips and colour in the oil in the casserole, about 3-4 minutes. Add the chopped onion and garlic, and turn down the heat.

Add the drained soaked beans, the tomato, carrots and stock and bring back to the boil. Season. Add the sausages, put a lid on the casserole, and cook in the preheated oven for 40 minutes.

Add the potatoes to the hotpot and add Tabasco®, stir and put back in the oven with the lid off. Cook for another 20 minutes.

When cooked take out, sprinkle with parsley and serve.

Instead of the parsley, you could mix 175g (6 oz) diced bread croutons with 2 tbsp chopped fresh parsley and 115g (4 oz) grated Cheddar cheese and sprinkle over the hotpot when it is cooked.