A quick and simple mid-week family bake.

Ingredients - serves 4

8 Riverford pork sausages
some chopped bacon pieces
1 medium leek, washed and trimmed
2 cloves garlic, crushed & chopped
25g butter
150ml crème fraiche
2 x 400g tins butter beans, rinsed and drained
1 tbsp chopped fresh sage leaf
salt
ground white pepper

Method

Pre heat the oven to 180°C
Cut the leek in half lengthways, and then into 1cm half moon slices. Melt the butter in a frying pan and fry off the chopped bacon, lower the heat and add the leek and garlic together to cook ans soften (but don’t allow it to brown). Spoon in the crème fraiche and cook for a further couple of minutes. Empty the beans into a buttered casserole, fold in the creamy leek, bacon and garlic mixture and chopped sage, and season to taste with salt and white pepper.

Brown the sausages in a little olive oil and transfer to the casserole with the beans. Bake in the oven until the sausages are completely cooked - about 20 minutes - and serve with warmed crusty bread.