Sausage, Fennel & Butterbean Stew

Preheat the oven to 180°C.

Heat oil in an oven-proof pan. Brown the sausages on the hob then transfer to the oven to continue cooking.

In the same pan, melt the butter. Fry the onion & leek over a medium heat until soft (3 mins or so).

Add fennel seeds, stirring for 60 seconds or until fragrant.

Add sliced fennel, keeping back the fronds for serving.

Pour in white wine to deglaze the pan and leave to reduce for a minute.

Add the chicken stock stock, the beans in their stock & return the sausages to the pan (you can keep them whole or slice them here if you’d prefer).

Simmer for 15 mins.

Season, stir in crème fraîche and top with parmesan.

Garnish with fresh parsley, fennel fronds, and a pinch of chilli.