Prepare the sausages: Slice each turkey sausage into 3-4 chunky pieces, about 4cm long. This allows the meat to soak up the sauce while staying juicy. You’ll notice the sausages feel firm and slightly slick to the touch — that’s normal.

Layer the vegetables: Scatter the sliced onions and bell peppers across the bottom of your slow cooker. They will soften and release their natural sweetness as they cook, creating a fragrant, slightly caramelised base. The peppers should look bright and glossy.

Add the aromatics: Sprinkle the minced garlic over the vegetables. You’ll catch its sharp, pungent scent as it hits the peppers — this mellows beautifully during cooking.

Combine the sauce: In a medium bowl, whisk together the tinned tomatoes, tomato purée, chicken stock, oregano, basil, smoked paprika, black pepper, and salt. The mixture should be a deep, brick-red colour with a herby, earthy aroma.

Assemble the dish: Place the sausage pieces on top of the vegetables, then pour the tomato sauce evenly over everything. Do not stir — the layering helps the vegetables cook evenly without the sausages sinking and becoming waterlogged.

Cook low and slow: Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 4 hours. After 3 hours on high, you’ll smell the sweet peppers and oregano filling your kitchen. The sauce will bubble gently around the edges.

Check for doneness: The sausages should be tender enough to cut with a spoon, and the peppers should be completely soft and slightly wrinkled. The sauce will have thickened and darkened to a rich mahogany colour. If it looks too thin, remove the lid and cook on high for an additional 20 minutes.

Rest and serve: Turn off the slow cooker and let the dish sit for 5 minutes. This allows the juices to settle. Garnish with fresh basil or parsley if you like, and serve directly from the pot.