Butter bean mash with crisp sausage and lemony greens

• servings: 2
• active time: 5 min
• total time: 15 min

Ingredients

2 tbsp olive oil, plus a splash extra for the sausages

10 sage leaves, roughly torn

2 garlic cloves, peeled, crushed with the side of a knife and roughly chopped

1 x 400g butter beans

60g spring greens or kale, shredded

Zest and juice of ½ lemon

Sea salt flakes and black pepper

3 good-quality pork sausages

½ tsp fennel seeds

3 tbsp milk

Directions

In a small frying pan, heat the oil, sage and garlic on a medium heat for four to five minutes, until fragrant. Drain off most of the bean juice from the can, leaving just a few splashes, behind, then tip the beans and the remaining can juices into the pan, stir in the spring greens, lemon juice and zest, and a pinch of salt, and simmer for three minutes to wilt the greens. Take off the heat.

Meanwhile, put a frying pan on a high heat. Cut a long slit along each sausage, peel off their skins, then add the meat to the hot pan with the fennel seeds and plenty of black pepper. Fry for four to five minutes, breaking up the meat with a wooden spoon until you’ve got crunchy nuggets of crispy sausage, then take off from the heat. (Depending on their fat content, you may need to add a splash of oil to help the sausages along.)

Splash the milk into the bean pan, then, using a potato masher or fork, crush to chunky mash. Divide the butter beans between two plates, then spoon over the crisp sausage mix, top with a little extra lemon zest, if you like, and serve.