• Fennel, garlic or chilli sausages are especially good here.
• If your sausages are mild, add ½ tsp fennel seeds and a pinch of chilli flakes while they brown.
• You can use crème fraîche instead of double cream for a slightly tangier sauce.
• If you want more veg, increase the spinach to 300g without changing the flavour much.

Leftovers: Cool and refrigerate for up to 2 days. Reheat gently with a splash of water or milk until piping hot. Add a tiny extra splash of sherry vinegar after reheating if the flavour feels flat.