Sausage, sage & butterbean ragù

Heat 1 tbsp oil in a medium-large pan, then gently soften the onion with a pinch of salt for 5-6 minutes. Score and remove the sausage skins. Mash the meat with a fork, then add to the onion. Increase the heat and break the meat up with a wooden spoon until it resembles chunky mince. Cook for 6-8 minutes until sizzling and catching with no pink meat remaining, then stir in 2/3 of the garlic. Add the crème fraîche, 200ml water, 3 sage sprigs and the cheese rind (if using). Simmer gently, uncovered, for 25-30 minutes.

Meanwhile, pick about 24 sage leaves and heat the remaining 4 tbsp oil in a large frying pan. Add the leaves, fry for 1-1½ minutes until darkened but not brown, then use tongs to transfer to a plate. Stir the breadcrumbs into the flavoured oil. Fry gently, stirring, for 2-3 minutes until crisp and golden. Add the remaining garlic, season with salt, stir in most of the crispy sage and transfer to a bowl.

Simmer the butterbeans, including the liquid from the cans, with 2 sprigs of sage and a pinch of salt for 6-8 minutes. Stir ladle of the starchy water into the sausage ragù, then divide the beans and broth between shallow bowls. Add a drizzle of olive oil to each, then spoon over the ragù, carefully removing the cheese rind. Sprinkle over plenty of fried breadcrumbs and top with the remaining crispy sage leaves.