Instead of mash, spoon some of this creamy white bean purée beside your bangers and serve with some rustic sautéed potatoes or crusty bread and salad.

Ingredients - serves 4

8 Riverford pork sausages
1 large red onion
4 chestnut mushrooms
25g butter
1 can Essential butter beans - or 1/2 jar of Mon Jardin butter beans
100g Yeo Valley crème fraiche
white pepper

Method

Peel and thinly slice the onion and slice the mushrooms also. Heat the butter in a large frying pan and first brown the sausages all over before scattering in the onion and mushrooms and some seasoning. Continue to fry over a medium heat until all are cooked through and the onion and mushroom are coloured but not burnt. Add a splash of water to the pan, stirring in to to give an instant sauce.

Drain and rinse the butter beans then warm together with the crème fraiche and some white pepper. Blitz to purée in a small processor and spoon out beside the sausages.