Sausage, white bean and leek soup with kale crisps

1. Preheat the oven to 170C, gas mark 3. Heat 1 tsp oil in a large saucepan over a high heat. Add the onion and squeeze in the meat from the sausages, discarding the skins. Fry, breaking up the sausagemeat with a wooden spoon, for about 8-10 minutes until golden. Tip onto a plate and set aside.

2. Return the pan (with any leftover oil and golden bits from the sausages) to the heat with another 1 tsp oil and add the leeks, rosemary and a pinch of salt. Cover with a lid and sweat, stirring occasionally, for 5 minutes. Then add the beans, stock and a squeeze of lemon juice and simmer for another 5 minutes.

3. Meanwhile, toss the kale leaves with the remaining 1 tsp oil, scrunching them a little to make sure they’re coated. Arrange over a large parchment-lined baking sheet, season with a little salt and a few drops of lemon juice and roast for 8-10 minutes, turning halfway, until crisp.  Tip the sausagemeat and onions into the soup and simmer for a final minute. Serve in bowls topped with the kale crisps, with buttered toast on the side.