Step 1

Slice the Italian-style pork sausage (lengthways with the tip of a knife, being careful not to cut all the way through. Remove the skins and discard.

Step 2

Heat a large-lidded casserole dish over a medium-high heat with 2 tbsp olive oil. Add the sausages, breaking them up with the back of a spoon. Add the ‘nduja picante (50 gram), fennel seeds (1 teaspoon) and fennel bulb (2), and cook for 4 minutes, stirring regularly.

Step 3

Add the cannellini beans in water (800 gram) and Calabrian chilli and fennel ragu (290 gram). Refill the ragu jar with water and pour that into the pan too. Simmer for 5-7 minutes, until thickened and reduced. Season to taste with salt and pepper.

Step 4

Stir in the cavolo nero (125 gram) and simmer for another 5-7 minutes, or until the cavolo nero is wilted.

Step 5

Divide between bowls, sprinkle over the grated Parmigiano Reggiano (50 gram), then serve.