Sausage and Pea Cassoulet with Gremolata Crumb

1. Peel the casings off the sausages, then divide each sausage into three or four pieces and roll them into meatballs. Put into air fryer (rotisserie) at 150C for 12 minutes.

2. Top and tail the fennel (save the thick stalks for stocks or salads), and peel off and discard the outer leaves if they are looking old. Cut the fennel bulbs in half, then cut across into thick slices. Peel and slice four garlic cloves.

3. Put a large, wide saute pan on a medium heat and add a tablespoon of oil.
Once it’s hot, add the onion, fennel, thyme, bay leaves and chilli, season generously with sea salt and sweat for about 12-14 minutes, until the vegetables are soft, translucent and smelling fragrant.

4. Stir in the sliced garlic and potatoes, cook for another few minutes, then pour in the wine and stock. Add the meatballs to the pan, cover and cook for 15 minutes.

5. Add the peas and beans, and cook for a final five minutes – some of the meatballs may break up a bit, which will only add richness to the dish. Taste and adjust the seasoning accordingly.

6. Serve with parmesan and breadcrumbs on top.