Riverford Wicked Leeks
Beans, bangers and Savoy recipe image

Print Beans, bangers and Savoy

Save yourself all the peeling and boiling by using some tinned pulses in place of potatoes for mash. Left loose and lightly crushed, it negates the need for gravy.


  • 6 pork & herb sausages
  • Olive oil
  • 1 tin borlotti or cannellini beans
  • 3 garlic cloves, peeled
  • 1 bay leaf
  • 1 lemon
  • ½ Savoy cabbage, root removed, finely sliced
  • Salt & pepper


  1. Fry the sausages with a little oil in a gentle pan for 20 minutes, turning often.
  2. Drain the beans and pop into a small pan with the garlic, bay leaf and a good pinch of salt. Barely cover with water, then simmer gently for 15 minutes. Remove the bay leaf and mash half the beans with a fork, crushing the garlic as you do so.
  3. Season and add and lemon juice to taste. Finish with a glug of olive oil.
  4. Wilt theSavoy in a little oil or butter for 6-8 minutes until tender. Serve.
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