It’s just so comforting to have these creamy beans with lamb, or beef or quite simply with grilled sausages for a mid-week family supper. We now have bacon pieces available at the meat counter - lean and rindless, they are a bargain and perfect for dicing or slicing into a dish such as this.

Ingredients - serves 4

8 Riverford pork and leek sausages
2 cans Essential flageolet beans, drained and rinsed
1 clove garlic, crushed & finely chopped
100g chopped bacon or bacon pieces, chopped
5 tbsp Riverford Dairy double cream
salt, pepper

Method

Grill or fry the sausages to browned all over, keep warm.

Dry fry the bacon pieces for a few minutes without crisping. Place the cream and garlic in a saucepan and warm together - allow to infuse over the lowest heat for a couple of minutes then add the drained flageolet, bacon pieces and seasoning. Cover and warm through very gently, turning regularly. Serve with sausages.