Cumberland Sausage & Butter Bean One Pot

Heat ½ tbsp of olive oil in a large sauté pan and colour the Cauldron Cumberland Sausages all over. Set aside.

Add the remaining ½ tbsp of oil to the pan with the leek, celery, carrot, garlic and fennel seeds. Season with salt and pepper and fry over medium heat for 12 minutes or until soft and sweet, stirring occasionally.

Pour over the wine and cook off for 4 mins, then add the beans with their liquid. Add 100ml of cold water to the empty bean tin, give it a swirl and stir it in. Bring to a simmer, then taste and adjust the seasoning.

Add the Cauldron Sausages to the pan, pressing them down into the pan, and simmer very gently for 8 minutes or until piping hot in the centre.

Meanwhile, rinse and spin the kale, then massage in 1⁄2 tsp sea salt flakes until the leaves are wilted. Transfer to a food processor or blender with the walnuts and garlic and pulse until finely chopped. Stir in the cheese, lemon juice and olive oil, then taste and adjust the seasoning, adding a good grind of black pepper.

Spoon your Cauldron Sausages and beans into bowls, then swirl through the pesto.