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Sausage Patties with Leeks, Butterbeans and Mustard Cream听

450g butcher's pork sausages

1 tablespoon fresh sage leaves, chopped

1 red apple

2 scallions, finely chopped

1 tablespoon oil

1 stick celery, finely chopped

Chopped white of a medium leek

1 small onion, peeled and chopped

250ml chicken stock, made with 1 cube

1 can butterbeans, drained

1 tablespoon mustard

1 tablespoon cr猫me fraiche

听

Split the side of the sausages with a sharp knife and remove the meat into a bowl.

Coarsely grate the apple, to the core and add to the sausage meat with the scallions and sage leaves.

Roll into a ball the size of a small walnut and flatten gently.

Heat the oil in a large pan and when hot add the patties. Seal on both sides until golden then add the celery, onion and leek. Cook for about 5 minutes on medium heat to soften. Add the stock and simmer for 20 minutes. Add the beans and mustard and heat through. Stir in the cr猫me fraiche and remove from heat.

听

Turnip, Potato and Bacon Hash

350g baby potatoes, boiled and halved

250g turnip diced and boiled

6 rashers streaky bacon, chopped

Chopped green from leek above

2 tablespoons oil

25g butter

Salt and pepper

Heat the oil in a large frying pan and add the bacon. Cook until golden and add the potatoes and turnip. Cook to seal well then add the leeks and dot around the butter. Cook until the leeks are soft and then season with salt and pepper.