Meat-Free Sausage Cassoulet With Butter Bean Mash

Boil a full kettle

Peel your potato[es] and chop them into large, bite-sized pieces

Add the chopped potatoes and to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10 min or until fork-tender

Reboil the kettle

Peel and slice your brown onion[s]

Slice your apple[s] finely, discard the core[s]

Drain and rinse your butter beans

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your meat-free sausages and break into bite-sized pieces with a wooden spoon and cook for 2-4 min or until crispy

Once crispy, add the sliced onion and sliced apple and cook for 6-7 min or until softened

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Once the potatoes are fork tender, add the drained butter beans and cook for a further 2-3 min

Once done, drain and return to the pot to steam dry

Return to a low heat with a splash of milk

Season with a small pinch of salt and mash until smooth – this is your butter bean mash

Once the apple has softened, add 1 tsp [1 1/2] [2 tsp] flour, your Dijon mustard, dried sage, crème fraîche, vegetable stock mix and 100ml [150ml] [200ml] boiled water

Season with a generous grind of black pepper

Add the wilted spinach to the pan and cook for 4-5 min or until thickened – this is your meat-free sausage, apple & sage cassoulet