Preheat your grill to maximum. Line up your chipolatas on the grill pan and cook for about 5 minutes on each side or until well browned and cooked through. Check by slicing into one of the sausages to make sure there are no raw pink bits left. 

While the chipolatas are cooking, heat the oil in a large saucepan and fry the fennel seeds for about 20 seconds until they smell toasty. Add the shallots, garlic, thyme, fennel, celery and courgette and stir-fry for 2 minutes or until just starting to soften. Add the tomatoes and the tomato puree and keep stirring for another minute. 

Pour in the chicken stock and bring to the boil, then reduce to a simmer. Slip the cooked chipolatas into the pan and let the whole lot bubble away for a minute. Stir

through the parsley, then dish up. 

Serve with a big portion of your favourite greens such as spinach, kale, broccoli, mange tout or green beans.