The gremolata (an Italian seasoning combination of garlic, lemon zest and chopped parsley) really does give a taste of summer to these beans, and it’s all done in the time it takes for the sausages to cook.

Ingredients - serves 4

8 Riverford pork, basil and tomato sausages

1 red pepper, seeded, cut into dice
1 small aubergine cut into dice
2 large tomatoes, seeded, chopped
3 tbsp olive oil + salt, pepper
1 can cannellini beans, drained & rinsed

gremolata:
1 clove garlic, crushed & finely chopped
1 tbsp finely chopped parsley
1 tbsp chopped basil
finely grated/chopped zest of lemon

Method

Fry the sausages in a little oil or grill to golden brown, sticky and cooked through.

Meanwhile heat the olive oil and fry off the pepper and aubergine over a high heat for a several minutes until it begins to colour and become tender then add the chopped tomato and beans and some seasoning. Cover and cook gently for 5 minutes to heat the beans and tomato through.

Make the gremolata by mixing the ingredients. Divide the summer cannellini beans between plates, sprinkle over with gremolata and top with juicy sausages.