Jessica Filbey served up a tasty slow-cooked sausage ragu cavatelli with pea and radish salad on Saturday Kitchen.

The ingredients for the sausage ragù are: 2–3 tbsp olive oil, plus extra for drizzling, 1 red onion, finely chopped, 1 celery heart, finely chopped, ½ fennel bulb, trimmed and finely chopped, 2 garlic cloves, finely chopped, few rosemary sprigs, leaves picked and finely chopped, few sage sprigs, leaves picked and finely chopped, 500g good-quality sausage meat, 200ml red wine, 2 x 400g tins whole plum tomatoes, mashed up, 1 bay leaf, ½ tsp freshly grated nutmeg, ½ tsp dried red chilli flakes, 50–100ml double cream, sea salt and freshly ground black pepper. and Parmesan, freshly grated, to serve.

For the pasta: 400g durum wheat semolina flour, plus extra for dusting, 200ml warm water and salt.

For the salad: 100ml olive oil, 150g fresh peas, podded and washed, 10g fresh mint, left whole, 100g baby radishes, sliced, 4 Little Gem lettuces, trimmed and leaves separated, 50g pea shoots, leaves picked, sea salt and freshly ground black pepper.

For the dressing: 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 5 tbsp olive oil, sea salt and freshly ground black pepper.

See sausage recipes in the book titled: The Complete Sausage Cookbook available from Amazon now.