CREAMY SAUSAGE, LEEK & BEAN STEW

This wonderful beany stew by Sophie Wyburd is the ultimate comfort food. Packed with soft leeks and juicy sausages, it would also work with kale or cavolo nero.

FEEDS 2-3 TAKES 30 MINUTES

3 tbsp olive oil

1 large leek, finely chopped 2 garlic cloves, crushed

4 thyme sprigs, leaves picked 150ml white wine

150ml chicken or veggie stock 700g jar butter beans with their bean stock, or 2 × 400g cans white beans with 200ml chicken or veg stock

6 sausages of your choice (or choose veggie sausages)

200g spinach (or shredded kale or cavolo nero)

25g breadcrumbs of choice (fresh, gluten-free or panko)

2 tbsp crème fraîche (or soured cream)

20g parmesan (or pecorino, grana padano or veggie alternative, grated) zest and juice of ½ lemon steamed broccoli, to serve (optional)

sea salt and freshly ground black pepper

Heat 2 tablespoons of the olive oil in a casserole dish or large frying pan over a medium heat. Add the leek, along with a pinch of salt, and cook for 3-4 minutes until softened. Stir in the garlic and thyme leaves, then cook for a further 1-2 minutes.

Add the wine and stock, followed by the beans with their bean or veg or chicken stock.

Stir to combine, then reduce the heat to low and cover with a lid. Simmer for 10-15 minutes if using jarred beans or 15-20 minutes if using canned beans, until the beans are turning soft.

Meanwhile, heat the remaining 1 tablespoon of oil in a frying pan over a medium heat. Add the sausages and cook for 6-7 minutes until nicely charred on the outside.

Taste the bean mixture and season if necessary, then add the spinach and stir it through. Place the sausages on top of the mixture, then cover once more and cook for a further 6-7 minutes.

Meanwhile, chuck the breadcrumbs into the same frying pan the sausages were cooked in, and fry over a medium heat until lightly browned. The crumbs will soak up that good sausage flavour.

Remove the lid from the casserole dish and stir in the crème fraîche, parmesan and lemon zest and juice, along with some cracked black pepper.

Spoon on to plates and sprinkle over the breadcrumbs to serve. This is great with steamed broccoli on the side.