Leeks, beans and Italian sausage
Take comfort: leeks, beans and Italian sausage. Photograph: Jonathan Lovekin for the Observer
This is one of those good-natured recipes that can be multiplied successfully for large parties, or made earlier and reheated as necessary.
Cut the leeks into rounds about 1cm in length and wash them in plenty of cold water. Bring the butter and water to the boil in a wide pan with a lid, then add the leeks. Cover with a piece of greaseproof paper, or baking parchment, and a lid. The paper will encourage the leeks to steam rather than fry.
Warm the oil, or a little pork fat, in a frying pan and cook the sausages, slowly, over a moderate heat. Let them brown nicely on all sides.
Leave the leeks to cook for 8 or 9 minutes, until they are tender enough to take the point of a skewer with little pressure. Pour the vegetable stock into the pan and continue cooking for 2 minutes, then tip the leeks and their cooking liquor into a blender and process until almost smooth. (It is important not to fill the blender jug more than halfway. You may need to do this in more than one batch.)
Return the leeks to the pan, drain and rinse the beans and fold into the leeks. Heat briefly, stir in the parsley, and serve with sausages.