Nigel Slater’s recipes for sausages and beans, and panna cotta with blood orange

A hearty meal of baked sausages with a mash of beans and spinach, followed by an elegant set cream with winter fruits

It was the sort of winter night when only sausages would do, and I came home with both my favourite butcher’s variety and a packet of plump Italian ones – coarse textured and seasoned with fennel seeds and dried chilli. I cooked the lot slowly, so that their skins were glossy and sticky as Marmite.

For want of potatoes – which I forgot to pick up at the grocer’s– I crushed white haricot beans with a bunch of steamed spinach leaves and turned them into a mound of fluffy, green-freckled mash.

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