Wash the spinach leaves and discard any thick stems.

Put the leaves, still dripping wet, in a deep pan covered by a tight lid, over a moderate heat.

Let them steam for 3 or 4 minutes, then turn the leaves over with kitchen tongs and steam for a further minute until they are collapsed and bright green.

Remove from the heat and rinse the spinach briefly in ice-cold water, squeeze firmly to remove any water, then roughly chop and leave to cool.

Cook the sausages: put a large frying pan over a moderate heat.

Warm the oil in a shallow pan to which you have a lid over a low to moderate heat.

Place the sausages in the pan and brown.

Keep a close eye on them, turning when the underside is a glossy, golden brown and continuing to cook until done to your liking.

Peel and squash flat the garlic cloves.

You only want a mere hint of the clove.

Warm the olive oil in a deep pan and add the garlic.

Drain the cannellini beans and stir into the pan.

Pour in the chicken stock, add the tarragon, a little salt, turn up the heat and bring to the boil.

Lower the heat and let the beans simmer for about 5 minutes until the stock has reduced by half.

Introduce the cream and spinach into the beans and stir for a minute or two till bubbling.

Stir in the parsley.

Correct the seasoning with salt and pepper, and a little lemon juice to brighten the flavours.

At this point I sometimes stir in a thin slice of butter to enrich the sauce.

Serve with the sausages.