Claire Thomson serves up a tasty savoury sausage with cauliflower and fennel seed bread pudding on Saturday Kitchen.

the ingredients are: 3 bay leaves, 2 tsp fennel seeds, few thyme stalks and 2 tsp thyme leaves, 1 small cauliflower, cut into florets, 25g unsalted butter, 25g plain flour, 100ml pouring cream, 2 tsp red wine vinegar, 1 tsp of Dijon Mustard, 2 tbsp olive oil, 4 fat sausages or 6 smaller ones – Toulouse is nice, meat removed from the skins, 3 garlic cloves, finely sliced, 350g 2-3 day-old crusty white bread, roughly sliced with each slice cut in 3, half a head of radicchio, roughly sliced (optional), 60g Parmesan cheese, grated and salt and freshly ground black pepper.