Leek and Lincolnshire Sausage White Bean Bake

Ingredients

• 8 Lincolnshire sausages
• 800 g cannellini beans
• 3 leeks
• 100 ml double cream
• 300 ml chicken stock
• 2 tsp wholegrain mustard
• 60 g cheddar cheese
• 30 g butter

Method

1. 1

   Preheat the oven to 190°C/170°C fan. Brown the sausages in a large ovenproof pan for 6 minutes, then remove and slice.

2. 2

   Melt the butter in the same pan, slice the leeks and cook gently for 8 minutes until softened.

3. 3

   Stir in the mustard, stock, and cream. Drain and add the cannellini beans and return the sausage slices.

4. 4

   Bring to a gentle bubble, season, then transfer to a baking dish if needed. Grate the cheddar over the top.

5. 5

   Bake for 20 minutes until golden and bubbling. Rest for 5 minutes before serving.