Preheat the oven to 180°C/350°F/gas 4. Place a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of olive oil. Pull the sausagemeat out of the skins into rustic 3cm balls and put straight into the pan. Brown all over for 3 minutes, then remove to a plate. Place the frozen mixed veg in the pan and cook for 10 minutes, stirring regularly, then tip in the beans (juices and all). Scrunch in the tomatoes through clean hands, season with black pepper, then bring to the boil. Finely break up and stir through half the feta, dot in the sausage meatballs, then coarsely break the rest of the feta into chunks and scatter on top. Bake for 25 minutes, or until golden, thick and blipping away. I love it served as is, or with a hunk of fresh bread for dunking and mopping up the sauce.