Sweat off the onions, shallots, celery, leeks and garlic in a frying pan with butter. Once soft, empty into a large casserole with water, stock cubes, sage, thyme, parsley, rosemary, black pepper, paprika and bay leaves.
Bring to boil then turn to simmer and add steak sauce, Worcestershire sauce, Dijon mustard and orange marmalade. Stir till incorporated, then add carrots, parsnip, turnip and drained beans, and keep at a gentle simmer.
Meanwhile, cut up sausages, burgers and bacon into bite-sized chunks, then brown in the frying pan on all sides. Once browned, transfer to the casserole, give good stir and simmer on low heat for 2 hours.
After 2 hours, if the sauce is too thin, thicken with a bit of cornflour mixed with water. When ready serve over boiled potatoes; I prefer Maris Piper potatoes.
I only used what was left in my cupboard when I made this, but you can add peppers, chilli flakes and tomatoes to make it even tastier. The next time I make this I shall be adding dumplings.