Preheat the slow cooker.

Peel the carrots and onion and chop the onion. Cut the carrots into even sized chunks and cut the mushrooms into quarters.

Heat the oil in a large frying pan over a medium heat and add the onion. Fry for about 5 minutes, until the onions are soft.

Add the carrots to the pan and cook for 2 minutes, stirring then transfer the onions and carrots to the slow cooker with a slotted spoon.

Use the same pan to brown the sausages for 5-10 minutes. Transfer the sausages to the slow cooker.

Remove any fat from the pan with kitchen paper and discard. Add the chopped tomatoes, stock, tomato purée, Worcester sauce, herbs and pepper. Check the seasoning and add salt if required.

Bring the mixture to a boil and add to the slow cooker.

Put the lid on and cook for a total cooking time of 4 hours on high or 8 hours on low.

Add the mushrooms halfway through the cooking time.

Mix the cornflour with water and stir through when you add the mushrooms.

Scatter over some fresh chopped parsley to serve.