Creamy Leek & Sausage Stew 

Ingredients

• 2 tbsp olive oil

• 1 leek

• 2 garlic cloves

• A handful of fresh thyme leaves

• 150 ml white wine

• 1 jar butter beans

• 250 ml chicken stock

• 200 g spinach

• 6 sausages

• 25 g sourdough breadcrumbs

• 2 tbsp crème fraîche

• 20 g Parmesan

• 1 lemon

• Salt and pepper, to taste

Directions

Thinly slice the leek, wash it, and finely chop the garlic. Heat the olive oil in a cast-iron pot and cook the leek over medium heat for about 10 minutes until soft. Add the garlic and thyme and cook for 2 minutes. Pour in the wine, butter beans, and chicken stock, and let everything simmer for 10 minutes. While that cooks, brown the sausages in a separate hot pan—they don’t need to be fully cooked yet. Add the browned sausages and the spinach to the pot with the beans, then simmer for 20 minutes. Put the sausage pan back on the heat with the leftover fat and toast the breadcrumbs in it for about 5 minutes until deeply golden; season them with a little salt. When the stew has finished simmering, stir in the crème fraîche, Parmesan, and the zest and juice of half a lemon. Season with salt and pepper to taste. Serve the stew in bowls and top with the toasted breadcrumbs.