Ingredients

1 tbsp olive oil
12 good-quality sausages
1 small onion
chopped
1 fennel bulb
quartered, then sliced
2 garlic cloves
crushed
½ red chilli
finely chopped
2 tsp fennel seed
2 tbsp plain flour
150ml white wine
500ml chicken stock
200g pack green bean
halved
300g broad bean
double podded (unpodded weight)
300g pea
200g pot half-fat crème fraîche
zest 1 lemon
juice of ½
handful parsley
chopped
handful basil
chopped
½ red chilli
finely chopped, to serve
crusty bread
to serve

Method
step 1
Heat the oil in a large pan. Add the sausages, cook for a few mins until browned all over, then transfer to a plate. Tip the onion and fennel into the pan and cook for 10-15 mins until nice and soft, then add the garlic, half the chilli and the fennel seeds. Cook for a few mins more, moving everything around the pan now and then, to prevent the garlic from burning.

step 2
Stir the flour into the vegetables, and cook for 1 min. Pour in the wine, let it bubble for 1 min, give everything a good stir, then add the stock and return the sausages to the pan, seasoning well. Cover, then gently simmer for 30 mins.

step 3
Add the green beans, broad beans and peas, then cook, uncovered, for 2 mins more. Stir in the crème fraîche, lemon zest and juice, and herbs. Add a little more salt and pepper if it needs it, sprinkle with the chilli, then serve with plenty of bread for soaking up the juices.