Slice a leek into thin disks and soak in cold water for half an hour or so, to remove any soil trapped between the layers.
Drain and sauté in a knob of butter, together with 2 finely chopped cloves of garlic, until softened. Add a drained tin
of butter beans, together with 4-5 Tbs crème fraîche and 2-3 Tbs horseradish sauce, bring to a simmer and cook for a
few minutes, while you cook the sausage. For the sausage, if you can get a ring of Cumberland sausages, then that’s good,
but if not, then, for 2 people, take 450g sausage links and untwist the links, then push the meat to fill the spaces between
the sausage, to form one long link. Curl up into a circle and push 2 wooden skewers into the disk, at right angles to each other.
Grill for 3-4 minutes each side, until cooked and nicely browned on both sides. Process a couple of slices of stale bread
with a couple of garlic cloves, the leaves from 2-3 sprigs of thyme and a glug of olive oil. Spread these over a baking tray
and bake for a few minutes in a 190°C oven for a few minutes to crisp up. To serve, arrange the leek and butterbean cassoulet
on a platter, garnish with some flatleaf parsley, top with the sausage and sprinkle over the crispy garlicky crumbs.