James Tanner server up sausage and kale pasta for a a great family meal which costs around a fiver on Lorraine.

The ingredients are: 4 x Italian style pork and herb sausages skins removed and broken into pieces, Zest half a lemon, 100g fresh kale, 400g x penne pasta, 1 tsp chilli flakes, (optional), 2 cloves sliced garlic, 4 tbsp creme fraiche, 200g frozen sweet corn, 100g grated parmesan cheese and Olive oil for cooking.

To prepare the dish, put the penne pasta on to boil as per time on packet instructions.

Heat a large pan, add a splash of olive oil fry the garlic slices for 10 seconds then add the sausage meat and brown in the pan so it starts to go crispy.

Stir in the chilli flakes, sweet corn and lemon zest, and continue to cook through.

Blanch the kale in boiling salted water for 1 minute then drain and add to sausage pan.

Take the creme fraiche and stir into sausage pan with a ladle of the kale water.

Season and add half of the grated parmesan and stir.

Add the cooked pasta to the sauce, arrange in serving bowls and finish with the rest of the grated parmesan cheese.